Shirataki Noodles With Lobster Flakes and Fresh Tarragon

Total Time
20mins
Prep 15 mins
Cook 5 mins

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.

Ingredients Nutrition

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

(1)
Most Helpful

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.

yogiclarebear January 30, 2009

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