Zucchini and lobster salad

I try to live healthy but I am a sucker for sweets and snacks.

Once in a while I see the light and make something healthy like this dish. While eating this I think to myself, this is so yummy why don’t I do this more often.

As I said I try to be healthier sincce I am diabetic and sometimes I substitute some og the pasta when I make lasagna with thin slices og zucchini.

I saw a picture on instagram by @chicujenta wher she made raw  zucchini spagetthi with a raw sauce.

I had zucchini and lobster in the fridge and thought i would make a salad almost like a papayasalad.

For 4 small lunches or 2 dinners you need

1-2 zucchini, chredded with a mandolin

2 cooked lobster

1/2 onion finly chopped

2 cloves garlig, crushed

2 tbs olive oil

16 oz ripe and peeled tomatoes or canned

1 cup white wine

1 ts chopped fresh parsley

1 ts chopped fresh oregano

salt and pepper

Lemon and parsley to garnish

Sauté the onions and the garlig in olive oil on medium heat, when the onions start to sweat add the tomatoes an wine.

Let it cook until the tomatoes ar so soft you can crush them with a spoon, add the herbs and salt and pepper to taste.

For this salad you do not want to cook the tomatosauce for too long, you want a little tartness that goes nicely with the lobster.

Put everything together on plates and enjoy:)

Håper det smaker 🙂

Lobster au gratin

This dis is best made with raw lobster, but you can use cooked lobster as well, you just have to be careful not to overcook it when you put it in the oven to bake.

I am really boring when I eat lobster or serve it. I prefere it plain/au naturale with melted lemonbutter with garlic and parsely. This time I just wanted to do something else just for the sake of variation

Stuffing for 2 lobsters


2 tbs butter

0,5 cup finly chopped onions

0,5 cup chopped fennel

0,5 cup white wine

0,25 cup cream

2/3 cup chopped fresh/raw shrips

2/3 cup fres/raw scallops

0,25 cup grated swiss cheese

0,25 cups breadcrumbs

parsley

salt

pepper

 Melt the butter in a pan and saute the onions and fennel on medium heat til vegetables are tender and then add the wine.

Then add the cream, seafood and parley, cook it for about a minute, you do not want the seafood to get rubbery. Add salt and pepper to your liking.

Finally you add the cheese and breadcrumbs, the bread crumbs will thiken the sauce.

Cut the lobster almost in two, remove the sand sac an the the intestinal vein.

Fill the lobsters with the stuffing and bake in the oven in 350 degree F for a few minutes untill the cheese has melted and the stuffing turnes light golden, but not to long as mentioned earlier you do not want the meat to become though.

Serve this with a nice salad, some nice bread and something lovely to drink and enjoy:)