Shirataki Noodles With Lobster Flakes and Fresh Tarragon |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I came up with this recipe this morning. I wanted something creamy and delicious but low in carbs for lunch. I used a product called Kanimi Lobster flavoured seafood flakes. You could probably use real lobster, but this is much easier because these are ready to use right out of the package. I used fresh tarragon from my garden. I think it is better then using the dried herb. Ingredients:
1 (8 ounce) package shiritaki noodles (tofu ) |
1 (8 ounce) package lobster meat, flakes |
1 teaspoon vegan margarine |
1 large shallot (chopped medium) |
1/2 cup vegan sour cream |
1 tablespoon tarragon (rough chopped) |
1 pinch salt and pepper (or to taste) |
1/4 cup romano cheese (grated) |
Directions:
1. Remove the tofu noodles from the package and rinse under cool water. Set aside to drain.
2. In a medium saute pan, add the vegan margarine and saute the shallot until just soft. About 2 minutes.
3. Add the lobster flakes and saute for a minute longer.
4. Add the sour cream and tarragon. Stir for about a minute or until the mixture is well coated.
5. Sprinkle with the Romano cheese and stir again.
6. Season with the salt and pepper.
7. Bon Appetit!
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