Lobster Tail Fra Diavolo with Zucchini Noodles

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Lobster Tail Fra Diavolo with Zucchini Noodles

Lobster Tail Fra Diavolo with Zucchini Noodles

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!)

Lobster Tail Fra Diavolo with Zucchini Noodles

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!

Lobster Tail Fra Diavolo with Zucchini Noodles

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.

Lobster Tail Fra Diavolo with Zucchini Noodles

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

Lobster Tail Fra Diavolo with Zucchini Noodles

Lobster Tail Fra Diavolo with Zucchini Noodles

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 2

Ingredients

  • 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 14.5 oz can San Marzano crushed tomatoes
  • salt and pepper to taste
  • 2 medium zucchinis Blade C, noodles trimmed
  • 1 tablespoon freshly chopped parsley

Instructions

  • 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.

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8 comments

I love lobster! I've always just ordered it at the restaurant, never been brave enough to cook it myself for the fear of messing it up haha!
My favorite is lazy man's lobster...lobster meat with crumb topping. I wouldn't want to kill the lobster by sticking it in the boiling water. You have to hold them down and they wiggle. I am sure they feel it.
Neecii E says:
i loved this dish. Made it for my daughter and I, and the only thing is we wanted more Lobster. Will make again with an additional Lobster. GREAT recipe and Thanks a LOBS TER....
Haha, I love it! Thanks for the kind comment.
Kelli Barr says:
I'm going to make this for dinner tonight, but my market had no lobster (perhaps because it's no longer summer?). I was going to try it with shrimp. Do you think it'll still be nice with shrimp instead of lobster?

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...