Shirataki Noodles With Lobster Flakes and Fresh Tarragon

Submitted by Chef Joey Z.

"I came up with this recipe this morning. I wanted something creamy and delicious but low in carbs for lunch. I used a product called Kanimi Lobster flavoured seafood flakes. You could probably use real lobster, but this is much easier because these are ready to use right out of the package. I used fresh tarragon from my garden. I think it is better then using the dried herb."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 2

ingredients

• 1 (8 ounce) package shiritaki noodles (tofu )
• 1 (8 ounce) package lobster meat, flakes
• 1 teaspoon vegan margarine
• 1 large shallot (chopped medium)
• 1⁄2 cup vegan sour cream
• 1 tablespoon tarragon (rough chopped)
• 1 pinch salt and pepper (or to taste)
• 1⁄4 cup romano cheese (grated)

directions

1. Remove the tofu noodles from the package and rinse under cool water. Set aside to drain.
2. In a medium saute pan, add the vegan margarine and saute the shallot until just soft. About 2 minutes.
3. Add the lobster flakes and saute for a minute longer.
4. Add the sour cream and tarragon. Stir for about a minute or until the mixture is well coated.
5. Sprinkle with the Romano cheese and stir again.
6. Season with the salt and pepper.
7. Bon Appetit!

Reviews

[yogiclarebear]

Well, this is a well written recipe and came together nicely. Unfortunately, it didn't suit my personal taste at all, and I have discovered that I hate lobster! But I encourage you to try this if you like lobster. The tofu noodles are GREAT. I suggest rinsing and draining the tofu noodles ahead of time, and placing them in paper towels to dry them out better. I used the fettucini shape noodle.