Today I will be making this delish recipe for my 4th meal. Subbing out lobster. I have lobster in the freezer so next time! I love spiralizing veggies!
4 zucchini, trimmed
1/4 tsp sea salt, plus additional to taste
1 lemon, zested and juiced, divided
1 clove garlic, minced
1/2 cup lightly packed coarsely chopped fresh dill
1/2 cup lightly packed coarsely chopped fresh flat-leaf parsley
3 tbsp olive oil
Fresh ground black pepper, to taste
2 cups multicolored baby tomatoes, halved
2 cups coarsely chopped cooked and cooled lobster meat (about 10 oz)(you can use cooked shrimp or crab)
Working 1 piece at a time, secure zucchini into spiral maker and turn to crank long strands that resemble spaghetti noodles. (NOTE: Always read the directions for your spiral maker as directions may vary by brand.) In a bowl, toss noodles with 1/4 tsp salt and transfer to a colander for about 15 to 20 minutes to drain excess water.
Meanwhile, in a large bowl, combine lemon zest, garlic, dill and parsley. Add oil and lemon juice and mix until combined.
Arrange noodles on a large tray lined with a clean, dry towel. Cover with a second towel and gently pat to absorb any excess water. Add noodles to bowl with herb mixture and toss gently to combine. Season with pepper and additional salt. Transfer to a serving bowl and top with tomatoes and lobster. (NOTE: Lobster can be added in at room temperature or chilled.)