It is “turn in the manuscript” day! By the end of today, I will have e-mailed my editor the first copy of the entire Inspiralized cookbook, from soup to nuts.
I’m so insanely proud of this book, and I know that Clarkson Potter will do so much to make it even better. I’m so excited to see the first round of edits and to of course, have the photography shoot (in mid August!)
To celebrate, I’ve made a fancy schmancy recipe, perfect for summertime celebrations (like this one!)
Most importantly, I feel like I’ve been neglecting the blog – posting later in the mornings, missing posts (oops, yesterday!) and not spending enough time responding to all your kind comments on Instagram and Facebook. Now, I’ll hopefully have more time for that.
Lobster makes everything more festive. Don’t be daunted by lobsters at the grocery store – just ask the butcher to chop it up for you. Many grocery stores actually separate lobster tails and claws from the bodies and sell them individually (of course, they’ll be marked up.) That’s the price of convenience!
Normally I don’t specify what type of canned tomatoes I use in my recipes, but with this delicate lobster meat, I wanted only the best: San Marzano.
This recipe is mildly spicy, so if you can handle the heat, add another 1/4 teaspoon of red pepper flakes or just a small pinch to amp up the kick. Other than that, I have not much more else to say about this recipe other than you have to make it at some point this summer – sit down, enjoy the meal with a loved one. It’ll remind you why food brings so many cultures together.
Okay, back to finishing this manuscript. It’s Monday and I’m sooooo close. Save me a glass of vino!
Celebrate with me and make this lobster fra diavolo. It’s important to treat yourself every now and remind yourself that you’re an amazing person, because you are!
What are you favorite ways to prepare lobster?
Nutritional Information and Recipe
- 1.5 tablespoon extra virgin olive oil
- 2 4-oz lobster tails, deshelled and cut into chunks
- 1 tablespoon minced shallots
- 2 cloves of garlic, minced
- ¼ teaspoon red pepper flakes (or more, if you like it spicy)
- 1 14.5oz can San Marzano crushed tomatoes
- salt and pepper, to taste
- 2 medium zucchinis, Blade C, noodles trimmed
- 1 tablespoon freshly chopped parsley
- Heat one tablespoon of oil in a large pot over medium heat. Once oil heats, add in the lobster. Cook until meat is cooked and opaque, about 5-7 minutes. Once cooked, transfer to a plate and set aside.
- Add in the rest of the olive oil, the shallots, garlic and red pepper flakes to the pot. Cook until onions turn translucent, about 2-3 minutes. Add in the tomatoes, season with salt and pepper and bring to a boil. Reduce heat and simmer until reduced and thickened, about 15-20 minutes.
- Return lobster to the skillet along with the zucchini noodles and cook for another 5 minutes to heat the lobster and cook the noodles to al dente.
- Once done, serve the noodles into bowls with even amounts of lobster meat and sprinkle evenly with parsley.