Shirataki Noodles With Lobster Flakes and Fresh Tarragon

READY IN: 20mins
Recipe 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.

Top Review by 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.

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!

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