Garlic Herb Zucchini Noodles with Lobster or Shrimp


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.)


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