Careme

Ingredients

• Wild Caught Lobster Tail 4–6 oz (raw) 2 tails $7.00 each (sale; was $11.99)
• Organic Butternut Squash 1 lb, peeled and 1/2-inch diced $1.99/lb
• Shelf-stable potato gnocchi 12–16 oz
• Organic Lacinato Kale 2 packed cups, ribs removed, thinly sliced $2.99 each
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Unsalted butter 5 Tbsp
• Fresh sage leaves 8–10 leaves
• Parmesan cheese, finely grated 1/3 cup, plus more for serving
• Lemon 1/2, juiced (plus wedges)
• Olive oil 1.5 Tbsp
• Kosher salt & black pepper To taste
• Crushed red pepper flakes (optional) Pinch

Instructions

1. Bring a medium pot of well-salted water to a boil (stove) for gnocchi.
2. Prep lobster tails as above (snip top shell lengthwise to loosen). In a wide saucepan with 1 inch salted simmering water (stove), cover and steam 6–8 minutes until opaque. Cool briefly, remove meat, chop into bite-size pieces; reserve juices.
3. Cook squash: Heat 1 Tbsp olive oil and 1 Tbsp butter in a large skillet over medium (stove). Add diced squash, 1/2 tsp salt, and cook 7–9 minutes, stirring, until lightly caramelized. Splash in 2–3 Tbsp water, cover, and steam 3–5 minutes until tender. Uncover; add garlic for 30 seconds.
4. Brown butter & sage: Push squash to sides. Add 4 Tbsp butter to center; when foamy, add sage leaves. Cook 2–3 minutes until butter turns golden-brown and nutty; remove crisped sage to a plate.
5. Boil gnocchi according to package (usually 2–3 minutes) until they float. Reserve 1/2 cup pasta water; drain.
6. Finish the skillet: Add gnocchi, chopped lobster, kale, 2–3 Tbsp reserved lobster juices, and a splash of pasta water to the skillet. Toss over medium heat until kale wilts and everything glazes, 1–2 minutes. Add parmesan, lemon juice, pepper, and a pinch of red pepper flakes. Adjust with more pasta water for silkiness; salt to taste.
7. Top with crumbled fried sage and extra parmesan. Serve with lemon wedges.