Spicy Summer Spaghetti with Grilled Lobster and Lemon

SERVES 4

PREP TIME 20 minutes

COOK TIME 16 minutes

TOTAL TIME 36 minutes

Nutrition Facts

NUTRITION FACTS

Serving Size: 315g
Servings: 4

Calories: 380

Amount per Serving*% Daily Value
Total Fat11g14%
Saturated Fat6g30%
Trans Fat0g
Cholesterol110mg37%
Sodium660mg29%
Carbohydrates47g17%
Dietary Fiber9g32%
Total Sugar4g
Protein25g
Vitamin A 4%
Vitamin C 8%
Vitamin D 0mcg 0%
Calcium 124mg 10%
Iron 4mg 20%
Potassium 748mg 15%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

FEATURED IN RECIPE


ZENB Spaghetti

ZENB Spaghetti, grilled tender lobster, and fresh lemon can be served poolside for a new summer favorite. This perfect bite is low in calories, a good source of protein, and a good source of fiber.

INGREDIENTS

  • 1 box (8 ounces) ZENB Spaghetti made from 100% Yellow Peas
  • 3 tablespoons butter
  • 1 tablespoon minced Calabrian chiles packed in oil (about 4)
  • 4 small raw lobster tails (4 ounces each), split in half vertically
  • 2 ears fresh corn
  • 2 lemons, zested, cut in half
  • 1 medium shallot, finely chopped
  • 1/4 cup chopped mint

INSTRUCTIONS

1.

Preheat grill to medium-high. Cook ZENB Pasta 1 minute less than directed on package. Reserve 1/2 cup pasta cooking water. Drain pasta.

2.

Meanwhile, combine butter and chiles in large skillet on medium heat until melted. Remove pan from heat. Drizzle 1/2 teaspoon butter mixture on cut sides of each lobster tail.

3.

Grill corn, lobster and lemons, cut-side-down, 3-4 minutes on direct heat until marked and done. Cool slightly on clean plate. Cut kernels off cob. Remove lobster meat from shell; cut into bite-size pieces.

4.

Add shallots to skillet with butter mixture. Cook 3-4 minutes on medium heat until softened. Add pasta, corn and 1/4 cup reserved pasta water to pan. Toss 2-3 minutes until most liquid is absorbed. Remove pan from heat; stir in lobster and any juices. Serve topped with mint, zest and grilled lemon halves.

Tasty Tips

Substitute 3/4 pound peeled, deveined colossal raw shrimp (U15 count) for the lobster. Toss the shrimp with 1 tablespoon of the butter mixture before grilling. Reduce grill time to 2-3 minutes, turning half-way through.

Share on Instagram

Did you make this or any of our other recipes? Share on Instagram using #ZENBRecipes and tag @ZENB_Life. We'll repost our favorites with our Plant Pals.