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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
  • ΒΌ 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.