Lobster Tail Fra Diavolo with Zucchini Noodles




  • 5 tablespoon extra virgin olive oil
  • 2 4-oz lobster tails, deshelled and cut into chunks
  • 1 tablespoon minced shallots
  • 2 cloves of garlic, minced
  • ¼ teaspoon red pepper flakes (or more, if you like it spicy)
  • 1 14.5oz can San Marzano crushed tomatoes
  • salt and pepper, to taste
  • 2 medium zucchinis, Blade C, noodles trimmed
  • 1 tablespoon freshly chopped parsley


  1. 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.
  2. 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.
  3. 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.
  4. Once done, serve the noodles into bowls with even amounts of lobster meat and sprinkle evenly with parsley.

Leave a Reply

Your email address will not be published. Required fields are marked *