Lobster, Clam, Zucchini Pasta
Stressed at work? I’ll tell you what fixes stress – smashing open two 1 and 1/4 lobsters in your kitchen. Horrify your friends while breaking these down, they will thank you. When they’re on sale at your local fish market down the street, get them! Today, I picked up 2 lobsters and a small bag (5-6) littleneck clams.
If this were a lobster pageant, these would win.
Break out a large pot for this. Prepare the following:
– 1 bunch Parsley
– 1 tsp butter
– 1 bunch dill
– 3 cloves of garlic minced
– 1 shallot minced
– 2 cups chicken or vegetable broth
– 1 cup dry white wine
– Juice of 1/2 fresh lemon
– 1 large zucchini (peeled into strips with vegetable peeler)
– 1/2 cup freshly grated parmesan cheese
– 1 tablespoon mascarpone cheese
On medium-high heat, sautee shallots and garlic in pan with butter until translucent. Add in broth, juice of half the lemon, white wine, parsley then stir. Place cleaned littleneck clams into broth, cover and steam until clams fully open.
Hey, this looks like a party.
Next, peel one large zucchini with a vegetable peeler. Sometimes people use a spiralizer. My friend Katie does hers this way, the noodles come out thicker but delicious. If you don’t have one, this way works as well. Place “pasta” into broth and cook for 5 minutes, stirring often. You still want the zucchini pasta to be al dente, not taste like a bag of wet shoelaces.
Remove noodles, drain and set aside. Add mascarpone cheese, parmesan and return heat to medium high. Continue cooking until liquid slightly thickens. Add dill and lobster pieces, reserving the 2 whole lobster tails sliced in half, for plating. Re-introduce zucchini noodles and gently toss. You can either leave your clams whole, or chop them and place them back into the broth.
Top with dill and eat! Told you it was easy and in this case – who needs the Gluten? You can ditch it!