Autumn Maine Lobster with Butternut Spaghetti

We have about a month of summer left and then it’s “goodbye summer; hello school” time. Everything is a mindset and while some kids say they dread going back to school, most children are excited for it. It depends on the buildup. It’s your job as a parent to make it sound interesting, cool, and most of all, entertaining.

A great way to set the tone for autumn is with an elegant, back-to-school dinner. Fortunately, at Cape Porpoise, we know seasonal, and we know elegant. Use one of our favorite recipe ideas below for the perfect autumn lobster meal.

What You’ll Need

Fresh Maine Lobster

1 ½ pound Maine Lobster – 4 count. Purchase Here.

Butternut Spaghetti

1-1/2 cups semolina flour
2 Tablespoons olive oil
1 butternut squash (2 lb. squash will yield 1 lb. of usable flesh)
3/4 teaspoon salt, divided

Vanilla-Butternut Beurre Blanc
4 tablespoons unsalted butter
2 tablespoons white vinegar
1 small bay leaf
½ cup heavy cream
1 tablespoon olive oil
1 small Spanish onion
½ cup white wine
½ vanilla bean (or ¼ teaspoon pure vanilla extract)


4 Medium Carrots
1 Tsp. Olive Oil
Salt & Pepper (as desired)
1 small bunch fresh chives

Lobster Cooking Directions

Boil two inches of water in a 9 quart pot, using a lid. Once boiling, add the lobster and put the lid back on. Once covered, cook for 12 minutes, and remove from the pot to cool. Once cool, remove the meat from the tail and claws. Cut off the tail to use as garnishing with carrots and chives.

Use a small pan to place the meat and tails evenly in one layer. Use the cooking liquid from the lobsters to the pan and cover it with foil.

For the Spaghetti

Remove the seeds from the butternut squash and cut into one inch pieces. Cover with cool water and add the salt. Cover the pan and cook over a medium heat for about 20 minutes. Strain the liquid and put the squash in a blender or a food processor. Measure out ½ cup of the mixture, saving the rest for sauce. Use flour on a sanitary cooking surface and add ½ tsp salt, olive oil and the squash. Mix it by hand, sometimes-adding flour to create soft dough. Roll this dough and place into a pasta machine to create the pasta.