Garlic Herb Zucchini Noodles with Lobster

Homemade zucchini noodles and succulent lobster are tossed with a medley of fresh herbs, lemon and garlic for a crisp and vibrant meal.

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Prep Time
30 min
30 min


  • 4 zucchini, trimmed
  • 1/4 tsp sea salt, plus additional to taste
  • 1 lemon, zested and juiced, divided
  • 1 clove garlic, minced
  • 1/2 cup lightly packed coarsely chopped fresh dill
  • 1/2 cup lightly packed coarsely chopped fresh flat-leaf parsley
  • 3 tbsp olive oil
  • Fresh ground black pepper, to taste
  • 2 cups multicolored baby tomatoes, halved
  • 2 cups coarsely chopped cooked and cooled lobster meat (about 10 oz)


  1. Working 1 piece at a time, secure zucchini into spiral maker and turn to crank long strands that resemble spaghetti noodles. (NOTE: Always read the directions for your spiral maker as directions may vary by brand.) In a bowl, toss noodles with 1/4 tsp salt and transfer to a colander for about 15 to 20 minutes to drain excess water.
  2. Meanwhile, in a large bowl, combine lemon zest, garlic, dill and parsley. Add oil and lemon juice and mix until combined.
  3. Arrange noodles on a large tray lined with a clean, dry towel. Cover with a second towel and gently pat to absorb any excess water. Add noodles to bowl with herb mixture and toss gently to combine. Season with pepper and additional salt. Transfer to a serving bowl and top with tomatoes and lobster. (NOTE: Lobster can be added in at room temperature or chilled.)

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 207
  • Carbohydrate Content 10.5 g
  • Cholesterol Content 106 mg
  • Fat Content 12 g
  • Fiber Content 3 g
  • Protein Content 17 g
  • Saturated Fat Content 2 g
  • Sodium Content 504 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g