if ya haven’t seen my HIIT & core vid from tuesday on my YouTube channel then check eeeeet:
clearly i’m going to start using the Sony cam Sonny bought me on my birthday last year- those black bars are not hot and i recently found out i can’t do a thing about them since i recorded the vid vertically with my cell. oh wells. we used my Sony cam last night to film us making banana ice cream so i’ll be uploading that vlog soon, bar-free. OK, on to this BANGIN’ Cajun Lobster Pasta recipe i posted to IG recently! if you’re staying indoors on V-Day next saturday, WOW your significant other with this incredibly tasty, healthy, savory dish.
so this was my first time EVER cooking lobster at home. using some kitchen shears, i ‘parted the red sea’ by cutting a center line straight down through the top of the shell, exposing the meat. then i just pried it on outta there without cutting myself. yay.
Cajun Lobster ‘Pasta’
the stuff: (source)
- 1 lb lobster (you can use claw meat too), roughly chopped into bite size pieces
- 3 strips Applegate turkey bacon, chopped
- 1 red, golden, or orange bell pepper, chopped ( or a combo of all three)
- 1 cup portabella mushrooms, chopped
- 4 stalks green onion, chopped
- 2 cloves garlic, minced
- 1/2 cup low sodium chicken, or seafood broth
- 3/4 cup coconut cream (canned from Sprouts Farmers Market)
- 2 tbsp Smart Balance Light Buttery Spread
- 1 tsp Old Bay Seasoning
- 1 tsp Cajun Spice Mix
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp lemon pepper
- 1/2 tsp oregano
- pinch of cayenne pepper
- sea salt & cracked black pepper to taste
- fresh parsley, for garnish
- 3 large, raw, zucchini, spiralized
1. spiralize those zucchini’s! i have a Spirooli (pictured below)
2. cook up bacon in skillet over medium heat until done; remove from pan
3. add butter, garlic, bell peppers, mushrooms to pan; saute for 2-3 min
4. add half your green onion mixture and cook 1 more minute
5. chop bacon and throw it into your pan along with your broth
6. add all your spices now: cajun, old bay, garlic powder, onion powder, lemon pepper, oregano, and S & P
7. turn up the heat; once almost simmering, reduce heat and add lobster meat. cook 3-5 more minutes
8. finally, add the coconut cream and fresh zoodles, and remaining green onion
9. toss, turn, and coat the entire pot of goodies until the zoodles cook down a bit to your desired texture (maybe 2-3 minutes). sprinkle with fresh parsley.
*tip* you might need to run a knife through the zoodles once or twice to shorten them because they can get so long, you know? this will make it easier to plate the dish.
isnt’ it sexy!? make this! and do that workout up there too:)
Q: have you ever made lobster at home yourself? WHAT did you make?