Perfect lunch starter? Well here it is! I eat seafood everyday, but I was having a particular craving for lobster, so I decided to treat myself, especially since I only enjoy it as an occasional treat because it is quite pricey! Well this definitely hit the spot, and now I can go to work with a happy tummy 🙂


The lobster was buttered with coconut oil, but you can use grass fed or clarified butter if you prefer. Have a great Monday everyone!

Recipe: serves 2

2 lobster tails (raw)
2 cups baked spaghetti squash
1 tbsp coconut oil (melted)
A handful of grape tomatoes (sliced)
2 tbsp chopped red onions
A dash of sea salt
1 tbsp organic coconut aminos (or low sodium soy sauce)
1 tbsp Mrs Dash all spice blend (or seasonings of choice).

First, if you haven’t baked your squash, set your oven to 400°F. Poke holes around the squash using a knife and place on a lined baking sheet before transferring into the oven. Bake for 30 minutes.

When ready, slice squash in half and use a fork to scrape out the spaghetti strands. You can either waste the seeds, or save them and roast them to enjoy as a heathy protein snack 🙂

Next, switch your oven settings to broil.

Remove the clear shell covering the meaty part of the lobster tail. I find that kitchen scissors are most efficient with getting it out.

Next mix melted coconut oil, garlic powder and sea salt in a cup and brush the exposed part of the lobster with it.

Place in the oven on a lined baking sheet with the meaty part facing up. Broil for 5-7 minutes or until bubbly and cooked.

Meanwhile, place a skillet over medium heat and grease with a dash of coconut oil. Place squash pasta in the skillet and sauté with onions, tomatoes, and Mrs Dash. Let it sauté for about 1 minute until the flavours are well blended in.

When ready, plate your spaghetti squash and top with the lobster tail. You will never miss lobster night again!

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0 Comments Add yours

  1. Spaghetti squash is my fave! Lovely idea.

    1. Mine too! Thanks babe 🙂

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