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Lobster Scampi with Zucchini Noodles

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Tender lobster and zucchini noodles are tossed in a bright, buttery scampi sauce with garlic, white wine, lemon, parsley, and gentle chile heat. This light yet luxurious seafood dinner comes together in just 30 minutes.

Ingredients

  • 1 1/2 pounds cooked lobster meat, cut into large bite-sized pieces
  • 4 medium zucchini, spiralized into noodles
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 5 garlic cloves, finely minced
  • 1/2 cup dry white wine
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup fresh parsley, finely chopped, plus more for serving
  • 1/4 teaspoon red pepper flakes, or more to taste
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 cup grated Parmesan, optional
  • 1 lemon, cut into wedges for serving

Instructions

  1. Spiralize the zucchini into noodles. Spread the noodles over paper towels or a clean kitchen towel and gently pat them dry to remove as much surface moisture as possible. Set aside.
  2. Cut the cooked lobster meat into large bite-sized pieces and pat it dry. Keep it at room temperature while preparing the sauce so it requires minimal reheating.
  3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for 30 to 60 seconds, stirring constantly, until fragrant. Do not allow the garlic to brown.
  4. Pour in the white wine and bring it to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally, until the wine has reduced by roughly one-third.
  5. Reduce the heat to medium-low. Add the lemon juice, lemon zest, remaining 2 tablespoons butter, salt, and black pepper. Stir or swirl the pan until the butter melts and the sauce becomes glossy and lightly emulsified.
  6. Add the zucchini noodles and gently toss them with the sauce. Cook for 2 to 3 minutes, tossing frequently, until just warmed and slightly tender but still firm. Avoid overcooking, which can cause the zucchini to release excess water.
  7. Add the cooked lobster and gently toss it with the zucchini and sauce. Cook for only 1 to 2 minutes, just until the lobster is warmed through.
  8. Remove the skillet from the heat and fold in the chopped parsley. Taste and adjust with additional salt, black pepper, lemon juice, or red pepper flakes as desired.
  9. Divide the zucchini noodles and lobster among 4 serving bowls. Spoon the remaining lemon-garlic butter sauce over each portion and garnish with additional parsley, lemon wedges, and optional grated Parmesan. Serve immediately.

Notes

  • For an alcohol-free version, replace the white wine with 1/2 cup seafood stock or vegetable broth. Add an extra teaspoon of lemon juice for brightness if desired.
  • Pat the zucchini noodles dry and cook them for only 2 to 3 minutes to minimize excess moisture.
  • Because the lobster is already cooked, add it near the end and heat it only until warm to prevent a tough or rubbery texture.
  • Cherry tomatoes, asparagus, spinach, or mushrooms can be added. Cook firmer vegetables before adding the zucchini noodles.
  • For additional heat, increase the red pepper flakes or add finely chopped fresh chile.
  • For a heartier meal, replace some or all of the zucchini noodles with cooked spaghetti or linguine.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently in a skillet over low heat.
  • If preparing ahead, store the lobster and sauce separately from the uncooked zucchini noodles and combine them just before serving.

Nutrition

Find it online: https://thefamilycooking.com/lobster-scampi-with-zucchini-noodles/