MAIN Lobster Tails with Spiralized Veggies in Butter Sauce




Yield 4-6 servings

I feel like a lot of people shun lobster for whatever reason.  Maybe they think it’s too expensive, or too much of a hassle to deal with?  But this is a simple way to use a little bit of lobster to flavor an entire dish.  And now that grocery stores are good about providing spiralized veggies I knew we could make a filling and healthy pescatarian dish.  I’m a big believer that long-noodle dishes should contain minimal sauce (save your marinaras and the like for shells/penne/bowtie where there are crevices to scoop up delicious sauce!), so this meal features just enough butter and oil to deliver the full flavor of the veggies up front.


2-4 lobster tails

½ yellow onion, large dice

8 oz pkg sliced cremini mushrooms

1 bell pepper, large dice (your choice on color)

3 cloves garlic, minced

2 pkgs spiralized veggies (your choice - zucchini/squash most recommended)

½ bunch of Italian parsley, chopped (plus a little more for garnish)

½ lemon, zest and juice

2 Tbsp butter

2 Tbsp olive oil (plus more throughout recipe for sauteeing)

Grated Pecorino Romano for garnish


Courses dinner

Recipe by Vie at