MAIN Lobster Tails with Spiralized Veggies in Butter Sauce
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
We’ll be sauteeing the spiralized veggies instead of boiling, so you’ll probably need your largest dutch oven to make this dish. Keep this in mind when deciding which pot to use for the next step.
Begin by bringing a large enough volume of salty water to boil in which you can cook the lobster tails. Boil for about 5 minutes, until the shell is red and the meat is tender throughout (but not rubbery!).
When cool, peel the shell from the meat and dice into small cubes.
Heat the large dutch oven over medium heat and cook the onion, mushrooms, and bell pepper in olive oil. Add a hefty pinch of kosher salt, about ½ tsp.
Sautee the veggies until soft and translucent, and then add the garlic and the packs of spiralized veggies, adding more olive oil as necessary. Add another hefty pinch of salt, about ½ tsp.
Sautee until the spiralized veggies are cooked (about 5 minutes for squash/zucchini)
Add the chopped lobster, parsley, lemon zest and juice, butter, and olive oil. Toss to melt butter and mix. (If you’d like a creamier sauce, consider adding 2 Tbsp of heavy cream. Just don’t make this dish swimming in sauce - it is supposed to be a light coating.)
Plate, and garnish with a sprinkle of Pecorino Romano and more parsley.
Recipe by Vie at https://getvie.com/free-meal-plans/