Lobster Scampi with Zucchini Noodles is a light, elegant seafood dinner that brings together sweet lobster meat, fresh zucchini noodles, and a rich garlic lemon butter sauce. Inspired by classic scampi recipes, this low-carb version replaces traditional pasta with tender zoodles, creating a healthier meal that is every bit as satisfying.
The succulent lobster is sautéed in a buttery white wine sauce infused with garlic, shallots, fresh lemon juice, and parsley. As the zucchini noodles gently cook in the flavorful sauce, they absorb all of the bright, savory flavors without becoming heavy. The result is a restaurant-quality dish that feels luxurious enough for special occasions yet simple enough for a weeknight dinner.
Perfect for those following a low-carb, keto-friendly, or gluten-free lifestyle, this lobster scampi recipe is packed with fresh ingredients and incredible flavor. Whether you are planning a romantic dinner, entertaining guests, or simply treating yourself to a gourmet seafood meal, this recipe is sure to impress.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
4 servings
4 medium zucchini, spiralized into noodles
4 tablespoons unsalted butter, divided
4 tablespoons extra-virgin olive oil, divided
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes (optional)
3 lobster tails, shelled and cut into bite-sized pieces
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup dry white wine
4 tablespoons fresh lemon juice
¼ cup fresh parsley, finely chopped
1 teaspoon finishing olive oil
Extra chopped parsley for garnish
Lemon wedges, for serving
Prepare the Zucchini Noodles
Spiralize the zucchini into noodles and place them on a paper towel-lined plate. Lightly pat dry to remove excess moisture. Set aside while preparing the sauce.
Sauté the Aromatics
Heat a large skillet over medium heat. Add 2 tablespoons of butter and 2 tablespoons of olive oil.
Once the butter has melted, add the diced shallots, garlic, and red pepper flakes if using. Cook for 3 to 4 minutes, stirring frequently, until the shallots become soft and translucent and the garlic is fragrant.
Cook the Lobster
Season the lobster pieces with kosher salt and black pepper.
Add the lobster to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until the meat is opaque, firm, and fully cooked. Be careful not to overcook the lobster, as it can become tough.
Transfer the lobster to a plate and keep warm.
Make the Garlic Lemon Butter Sauce
Pour the white wine and lemon juice into the skillet. Bring the mixture to a gentle boil, scraping up any flavorful browned bits from the bottom of the pan.
Allow the liquid to simmer for 2 to 3 minutes until slightly reduced.
Add the remaining 2 tablespoons of butter and stir until melted. Pour in the remaining 2 tablespoons of olive oil and whisk until the sauce becomes silky and well combined.
Toss the Zoodles
Add the zucchini noodles to the skillet and gently toss them in the sauce.
Cook for 2 to 3 minutes, just until the zoodles begin to soften. Avoid overcooking, as zucchini noodles can quickly become watery.
Return the cooked lobster to the skillet and add the chopped parsley. Toss everything together until evenly coated with the garlic butter sauce.
Taste and adjust the seasoning with additional salt and black pepper as needed.
Serve
Divide the zucchini noodles among serving bowls.
Top each serving with generous portions of lobster and spoon the remaining sauce over the top.
Drizzle with the finishing olive oil and garnish with additional fresh parsley.
Serve immediately with lemon wedges for an extra burst of fresh citrus flavor.
Fresh lobster tails provide the sweetest flavor and most tender texture for this recipe.
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay works beautifully in the scampi sauce.
For a richer sauce, add an extra tablespoon of butter just before serving.
Do not overcook the zucchini noodles. They should remain slightly crisp for the best texture.
If you enjoy a little heat, increase the amount of red pepper flakes.
This recipe is naturally low-carb, keto-friendly, gluten-free, and high in protein, making it an excellent choice for healthy seafood dinners.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to maintain the delicate texture of the lobster.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please enjoy responsibly.
