About the Recipe
Lobster scampi with zucchini noodles is a delightful and refreshing dish that offers a modern twist on the traditional Italian-American seafood pasta. This meal is not only light and low in carbohydrates but also bursting with flavor. It showcases tender, sweet, and succulent lobster meat that is expertly tossed in a rich, savory sauce made from garlic and lemon butter. This delectable sauce perfectly complements the natural sweetness of the lobster. The dish is elegantly served over a bed of fresh, spiralized zucchini, commonly known as zoodles, which provide a healthy and crunchy alternative to traditional pasta. The combination of these ingredients results in a harmonious blend of textures and tastes, making lobster scampi with zucchini noodles a perfect choice for those seeking a nutritious yet indulgent dining experience.
Ingredients
zucchini noodles (Zoodles)
4 tablespoons butter, separated
4 tablespoons olive oil, separated
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes, optional
3 lobster tails
1 pinch kosher salt and freshly ground pepper
½ cup dry white wine
4 tablespoons lemon juice
¼ cup finely chopped fresh parsley leaves
1 teaspoon finishing olive oil, or to taste to drizzle on top
Preparation
Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.
Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.
Season lobster with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 5 to 7 minutes. Make sure lobster is opaque and firm.
Remove lobster from skillet and keep warm.
Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a cooking spoon.
Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.
Toss Zoodles, lobster, and parsley in the butter mixture until coated; season with salt and black pepper.
Drizzle with 1 teaspoon olive oil to serve.
Put noodles in a bowl and top with chopped lobster.
Sprinkle with fresh minced parsley.
Notes