Description
A delicious low-carb twist on a classic dish, featuring zoodles and succulent lobster in a creamy sauce.
Ingredients
Scale
- 2 medium zucchini
- 1 pound cooked lobster meat, chopped
- 1 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 1/4 cup Parmesan cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
- Spiralize the zucchini into zoodles and set aside.
- In a medium skillet, melt the butter over medium heat. Add the shallot and garlic, cooking until fragrant.
- Add the lobster meat to the skillet and stir.
- In a separate bowl, mix the heavy cream, Dijon mustard, paprika, salt, and pepper. Pour this mixture into the skillet.
- Stir in the Gruyère and Parmesan cheese until melted.
- Add the zoodles to the skillet, mixing everything together until well combined and heated through.
- Serve hot, garnished with fresh parsley.
Notes
- For extra flavor, you can add a splash of white wine to the sauce.
- This dish can be prepared in under 30 minutes, making it perfect for a quick dinner.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 boat
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg