Lobster Tail Fra Diavolo with Zucchini Noodles

Lobster Tail Fra Diavolo with Zucchini Noodles

The credit for this  Lobster Tail Fra Diavolo with Zucchini Noodles recipe goes to Inspiralized.com. You can get the full version of their recipe here.

It is “turn in the manuscript” day! By the end of today, I will have e-mailed my editor the first copy of the entire Inspiralized cookbook, from soup to nuts.

I’m so insanely proud of this book, and I know that Clarkson Potter will do so much to make it even better. I’m so excited to see the first round of edits and to of course, have the photography shoot (in mid August!)

To celebrate, I’ve made a fancy schmancy recipe, perfect for summertime celebrations (like this one!)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Serves 2


1.5 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.


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