Crockpot Butternut Squash Lobster Sauce over Zucchini Noodles

What you need...
1 butternut squash, cut into small cubes
1/2 onion diced
3-4 garlic cloves, minced
1 cup broth, I used chicken because I had it but seafood is good too
4 strips uncured bacon, cut into 1" inch sections
1 cup heavy cream
2 tablespoons cream sherry
meat from 3 lobsters, about 2 cups
3-4 twigs of fresh thyme
3-4 bay leaves
1 tsp salt
1/2 tsp pepper
parmesan cheese (optional)
zucchini noodles

Add bacon to a saute pan and cook through on medium/high heat, stirring a few times, until the bacon is crispy, remove bacon to a paper towel and set aside.  Add bacon drippings to the crock pot.  Add butternut squash, onion, garlic and broth to the crock pot and turn to high heat.  Using kitchen twine, tie thyme and bay leaves together, add to the crock pot along with 1 tsp salt, 1/2 tsp pepper.

Allow to cook for 3 hours, until the butternut squash has become soft.  Using a wooden spoon or potato masher, stir the squash mixture mashing it up.  You can use an immersion blender, but I don't like mine quite that pureed, so I mash it up, which is VERY easy at this point.  Add cream, sherry and chopped lobster and stir to combine.  Allow to cook for another hour.

Add zucchini noodles and 1 tablespoon olive oil to a sauté pan and cook on medium/high heat for 2-3 minutes, until just beginning to soften.  Remove and plate noodles.  Top with Lobster Sauce and garnish with a bit of grated parmesan cheese.

How to Remove Meat from a Whole Lobster, Coming Soon!