Lobster Tail Fra Diavolo with Zucchini Noodles
Try this Lobster Tail Fra Diavolo with Zucchini Noodles recipe
Try this Lobster Tail Fra Diavolo with Zucchini Noodles recipe
- salt and pepper to taste
- 2 cloves of garlic minced
- 1 tablespoon freshly chopped parsley
- 1 tablespoon minced shallots
- 1.5 tablespoon extra virgin olive oil
- 2 4- oz lobster tails deshelled and cut into chunks
- 1/4 teaspoon red pepper flakes (or more if you like it spicy)
- 1 14.5 oz can san marzano crushed tomatoes
- 2 medium zucchinis blade c noodles trimmed
- Carbohydrate 1.95627000171275 g
- Cholesterol 0 mg
- Fat 4.8725350000102 g
- Fiber 0.125699996232986 g
- Protein 0.372855000254873 g
- Saturated Fat 0.673994250001733 g
- Serving Size 1 1 Serving (15g)
- Sodium 39.1140364595568 mg
- Sugar 1.83057000547976 g
- Trans Fat 0.141578000003059 g
- Calories 52 calories
Step-by-step
- Heat one tablespoon of oil in a large pot over medium heat. Once oil heats, add in the lobster. Cook until meat is cooked and opaque, about 5-7 minutes. Once cooked, transfer to a plate and set aside.
- Add in the rest of the olive oil, the shallots, garlic and red pepper flakes to the pot. Cook until onions turn translucent, about 2-3 minutes. Add in the tomatoes, season with salt and pepper and bring to a boil. Reduce heat and simmer until reduced and thickened, about 15-20 minutes.
- Return lobster to the skillet along with the zucchini noodles and cook for another 5 minutes to heat the lobster and cook the noodles to al dente.
- Once done, serve the noodles into bowls with even amounts of lobster meat and sprinkle evenly with parsley.
Overcooking shellfish in an acidic tomato medium makes the protein contract violently, squeezing out internal moisture and leaving the meat rubbery. Capsaicin, the chemical compound responsible for the heat in red pepper flakes, is lipophilic, meaning it dissolves and disperses much more efficiently in oil than in water. Blooming the crushed flakes directly in warm extra virgin olive oil before introducing the San Marzano tomatoes extracts maximum pungency into the lipids, coating every subsequent component evenly rather than leaving the spice isolated in pockets of watery sauce. Crushed San Marzano tomatoes provide high natural pectin levels that thicken the sauce during a fifteen-minute simmer without requiring starches.
Evaluating shellfish doneness without a thermometer relies entirely on visual and tactile feedback. Raw crustacean muscle is translucent and glossy, but applying moderate heat denatures the myosin and actin proteins, causing them to coagulate and scatter light so the flesh turns completely opaque and firm to the touch within five to seven minutes. Zucchini ribbons demand precise timing because their cellular walls are packed with water that releases rapidly upon heating. Introducing the spiralized squash during the final five minutes warms the vegetable through while preserving structural integrity before excess moisture dilutes the concentrated tomato reduction.
Substitutions alter the thermodynamic behavior of dishes significantly. Swapping fresh zucchini noodles for traditional wheat pasta requires boiling the semolina separately because starch strands absorb cooking liquid rather than releasing water into the sauce.
