A lobster tail
I’ll keep this one short and sweet.
Picture it: Wednesday night, lobster tail is on sale, and you have two zucchini in the fridge. What do you do? Whip it out!
Matt was skeptical at first. “How long is this going to take?”
“Five minutes,” I said. Ten or fifteen, I thought.
I heated the saute pan and added butter, olive oil, 2 thinly sliced garlic cloves, the juice of half of a lemon, and a palm full of herbs. Once that had some movement, I just placed the two tails in. I cranked out 2 zucs on the spiralizer and by the time they were ready (literally 3-4 minutes), the lobsters were nearly cooked. When the tails were red and starting to curl, I pulled them out onto a plate, cranked up the heat slightly, put in the zucchini noodles, s/p, tossed them around, and then added the lobster back in. Cover and turn off the heat. Done.
Remove the lobster from the pan, cut down the middle with a sharp knife – the meat should easily peel out at this point. Chop.
Dish out the zuc-noodles (I refuse to use the term “zoodles” – it’ll probably earn its way into the Webster dictionary but I can’t partake in such jargon) with sauce, place the lobster on top.
Holy shit. No, seriously – ho-ly shit. It’s so good. In fact, just do yourself a favor and eat both of the lobster tails – cook your partner chicken or something. It’s SO GOOD! How good? Matt put away the dishes in the dishwasher AND cleaned the kitchen… he’s done that once since we’ve been together and that was out of necessity. This dish is better than an aphrodisiac.
Note: these pictures suck… sorry.