Garlicky Zucchini Noodles with Leftover Lobster ♥

Garlicky Zucchini Noodles with Leftover Lobster, call it dinner in 15 minutes flat @ ~ Low carb, high protein, Weight Watchers PointsPlus 5
graphic button small size size 10 So much to love about zucchini noodles, aka "zoodles"! Here I've paired the spiral zucchini noodles with leftover lobster, oo-la-la, it's completely special but still, it's on the table in a fast 15 minutes. Weight Watchers Friendly, just 5 PointsPlus. Low Carb. High Protein. Gluten Free. Paleo. And naturally, totally tasty. I even thought about calling it "OMG Zucchini Noodles with Leftover Lobster". graphic button small size size 10

So leftover lobster is a definite "first" for me and at age someputty-something, the math says that leftover lobster is likely a "once-in-a-lifetime" experience too. But the thing is? I would totally buy lobster just to make this again.

Let me back up a tiny step? So we had a little shindig here on Saturday to celebrate the longest day of the year Scandinavian-style. If you're keen for the menu for our Scandinavian Midsummer feast, it's here. But the short story is that the menu was all about the fish. We went kinda crazy, for sure, serving salmon three different ways plus shrimp, scallops, pickled herring, smoked whitefish and a whole pile – a huge pile – of lobster claws. Man, people attacked those claws! But there were so many, we still ended up with leftovers!

Now truth be told Number One, this lobster claw meat is slightly tough and grainy. Is it always that way? Maybe it is?? I don't know, maybe someone does??? Anyway, I didn't want to "cook" the lobster meat anymore, just warm it through.

Now truth be told Number Two, I didn't plan on sharing this recipe. I was just making supper, using up leftovers like every good cook does most nights out of seven. But with the first bite? I grabbed the camera, plated a serving all pretty-like and found the last of the day's pre-thunderstorm light.

And started planning tomorrow's supper. Turns out, we've got some leftover smoked scallops.


Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 2, easily multiplied or divided

1/2 tablespoon olive oil
1/2 tablespoon butter (or more olive oil for paleo)
2 medium-fat zucchini, trimmed and spiralized on the "large" noodle holes
Salt to taste
2 cloves fresh garlic, sliced thin
1/2 cup grape tomatoes, quartered
1/2 pound cooked lobster meat, cut in bite-size pieces
1/4 cup fresh dill
Freshly ground pepper
More dill, for garnish

Heat the oil and butter in a large, non-stick skillet on medium heat. Add the zucchini, sprinkle with salt and toss to coat with fat. Let cook, stirring gently, just until noodles are beginning to soften. Stir in the garlic and let cook one minute. Stir in the tomatoes and lobster meat and warm through. Stir in the fresh dill and pepper, warm through.

Serve hot, garnished with additional fresh dill.

graphic button small size size 10 I added a couple of slices of fontina cheese too, thinking the noodles might need a little richness. They didn't.

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Still Hungry?


~ Spiral Zucchini Noodle Salad with Homemade Catalina Dressing ~
~ Spiral Zucchini Noodle “Zoodle” Greek Salad ~
~ Smoked Scallops with Zucchini Ribbons ~
~ more spiral recipes ~
from A Veggie Venture

~ Zucchini Spiral "Noodle" Salad ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2015

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. AnonymousJune 24, 2015

    This is something that we would never make, since we NEVER have leftover lobster! Sounds good though perhaps in Maine? Perhaps Auntie should move to Maine?

  2. Anonymous ~ I know! It’s like the idea of “leftover wine” -- who has any of that?! I was totally hankering for Maine while writing this post. Have you been there? I haven’t! YET!

  3. AnonymousJune 25, 2015

    Sounds good, actually sounds really good.
    I am going to try this with that fake lobster that is with the fake crab. Won't be as good but should be a decent imitation.
    If I don't try, I'll never know for sure.
    Here in the middle of the country, real lobster is just a once in while treat. Pricey, Pricey.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna