Garlic Buttered Broiled Lobster With Stir Fry Spaghetti Squash

³ Description

The lobster was buttered with coconut oil, but you can use grass fed or clarified butter if you prefer.

² Ingredients

•  2 lobster tail (8 oz), fresh (yield after cooking, shell removed) Baked or Broiled Lobster
•  2 cup, cooked Cooked Spaghetti Squash
•  1 dash Sea Salt
•  1 serving (serving = 1 tbsp) Nutiva Organic Extra Virgin Coconut Oil
•  1 oz, raw, yields Red Onions
•  1 oz Grape Tomatoes
•  1 serving (serving = 1 serving) Mrs. Dash Salt-Free Lemon Pepper Seasoning Blend
•  3 serving (serving = 1 tsp) Coconut Secret Raw Coconut Aminos

q Directions

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 lunches again!

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