Description
Lobster Thermidor Zoodle Boats are a delicious and creative twist on the classic lobster dish, served in zucchini boats for a low-carb option.
Ingredients
Scale
- 2 medium zucchinis
- 1 pound cooked lobster meat, chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, diced
- 1/2 cup heavy cream
- 1/2 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F.
- Cut the zucchinis in half lengthwise and scoop out the center using a spoon, creating ‘boats.’ Place the zucchini boats on a baking sheet.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the mushrooms to the skillet and cook until they are softened, about 5 minutes.
- Stir in the chopped lobster meat, heavy cream, Gruyère cheese, Parmesan cheese, Dijon mustard, Worcestershire sauce, salt, and pepper. Cook for another 2-3 minutes until the mixture is heated through and the cheeses are melted.
- Spoon the lobster mixture into the zucchini boats, filling them generously.
- Bake in the preheated oven for 20-25 minutes, until the zucchini is tender and the tops are golden brown.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the lobster mixture.
- You can substitute the lobster with shrimp or crab meat for a different seafood flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg