Homemade zucchini noodles and succulent lobster are tossed with a medley of fresh herbs, lemon and garlic for a crisp and vibrant meal. This was exceptional in taste and super easy to make. Ted and I loved the fresh herbs with the tomatoes, just magnificent to the palate! I am also a fan of the fact it was 1 and 1/2 cups for a serving and only 207 calories!
- 4 zucchini, trimmed
- ¼ tsp sea salt, plus additional to taste
- 1 lemon, zested and juiced, divided
- 1 clove garlic, minced
- ½ cup lightly packed coarsely chopped fresh dill
- ½ cup lightly packed coarsely chopped fresh flat-leaf parsley
- 3 tbsp olive oil
- Fresh ground black pepper, to taste
- 2 cups multicolored baby tomatoes, halved
- 2 cups coarsely chopped cooked and cooled lobster meat (about 10 oz)
- Working 1 piece at a time, secure zucchini into spiral maker and turn to crank long strands that resemble spaghetti noodles. (NOTE: Always read the directions for your spiral maker as directions may vary by brand.) In a bowl, toss noodles with ¼ tsp salt and transfer to a colander for about 15 to 20 minutes to drain excess water.
- Meanwhile, in a large bowl, combine lemon zest, garlic, dill and parsley. Add oil and lemon juice and mix until combined.
- Arrange noodles on a large tray lined with a clean, dry towel. Cover with a second towel and gently pat to absorb any excess water. Add noodles to bowl with herb mixture and toss gently to combine. Season with pepper and additional salt. Transfer to a serving bowl and top with tomatoes and lobster. (NOTE: Lobster can be added in at room temperature or chilled.)