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.
RECIPE for GARLICKY ZUCCHINI NOODLES with LEFTOVER LOBSTER
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.
ALANNA's TIPS & KITCHEN NOTES
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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MORE FAVORITE "SPIRAL VEGETABLE" RECIPES~ 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
famous asparagus-to-zucchini Alphabet of Vegetables.
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