Lobster Spaghetti – GF & Low FODMAP

Happy New Year!!!!  I’m cooking up the rest of the lobster that I didn’t get to last night and adding it to some quinoa spaghetti noodles – I’m really in the mood for comfort food today and this dish comes together surprisingly quick.

 

• Lobster tails
• Quinoa noodles (I use Andean Dream brand)
• Garlic infused olive oil
• Lemon
• Shredded Italian cheese blend or Parmesan
• Marinara (Prego sensitive recipe or homemade, see recipe below)
• Parsley

 

Boil lobster tails for about 7 minutes or until shell is bright read and meat is white (crack and remove meat for serving)

Prepare quinoa noodles according to package instructions (boil about 15 minutes)

Combine noodles and lobster, drizzle with garlic infused olive oil, marinara sauce and a squeeze of fresh lemon.  Top with shredded cheese and some chopped parsley.

 

For marinara combine:

50 oz of crushed organic tomatoes

1 tablespoon of parsley

1 tablespoon of oregano

1 tablespoon of sugar

Sea salt to taste (watch quantity if the tomatoes have salt)

2 tablespoons of garlic infused olive oil (certified low FODMAP if necessary)

Cook in crockpot on low for 4-6 hours

Note:  if you’re looking to lower your lectins you can make this in a pressure cooker

 

Cheers and God Bless!