I love home cooking.

A bizarre admission from a restaurant ‘ho.

It also puts the onus on me to cook all the time.

With practice and trial and error I am gradually mastering the art of cooking within my own universe.

I still savour dining experiences at Sociale Restaurant in Brooklyn Heights, Hide Sushi in West LA and tempting new additions to the worldwide restaurant scene.

I especially enjoy cooking when in Los Angeles where I have a large kitchen and room to invent and experiment.

Creativity definitely is an important ingredient.

After my recent health scare, it also affords me the opportunity to regulate salt, sugar and white flour additives.

Having the basics is also imperative…extra virgin olive oil, kosher salt, fresh ground pepper, shallots, Meyer lemon and fresh ginger are inexpensive ingredients that add so much flavor to every dish.

I have been traveling and did not have time for a major grocery shop last night.

I did have the accent items plus Trader Joe’s Langostino Tails in the freezer ($14.99). I picked up fresh cherry tomatoes, basil and zucchini.

Finnley’s dog trainer was due at 6pm and the NY Yankees/Orioles baseball game was on the YES Network so the dinner hour was pushed back.

In under 30 minutes I whipped together a fab dinner of zucchini pasta, fresh roasted tomato sauce and sautéed Langostino.

You must treat yourself to the Vegetable Spiralizer.

I purchased one on Amazon Prime for $31.99 plus free shipping.

Spiralize and It Feels So Good…providing literally endless entertainment and perfect Shirley Temple spirals.

This quick, healthy, filling entree will impress and satisfy.

                                Zucchini and Lobster Pot (Feeds 3)

• 7 medium size zucchini
• 2 boxes cherry tomatoes
• fresh basil
• kosher salt
• fresh ground pepper
• white wine
• extra virgin olive oil
• fresh Parmigiano Reggiano
• 1 package Trader Joe’s frozen Langostino Tails
• fresh ginger

Rinse tomatoes and place in mixing bowl. I like to marinate the tomatoes for several hours in EVOO, kosher salt, fresh ground pepper, 2-3 cut up fresh basil leaves and a liberal pour of white wine.

Preheat oven to 450 degrees if you want it ready quickly…350 for a slow roast.

Place mixture in Pyrex dish. Add a bit more EVOO and roast for 20 minutes at 450 degrees. Stir twice, making sure tomatoes are a bit charred. Place in blender, add more basil and mix until tomatoes are liquified.

Saute Langostino in butter or Ghee (clarified butter) until golden brown. Add fresh ground pepper. Set aside.

Spiralize zucchini. Saute zucchini in EVOO, kosher salt, Meyer lemon zest and fresh ginger. Cook until al dente.

Place zucchini in bowls, add lobster and pour tomato sauce over mixture. Crumble fresh Parmigiano Reggiano  on top.

Squeeze in Meyer lemon.

Delicious, quick, easy and inexpensive…less than $10 per person.

Enjoy!

Happy Mother’s Day to all the strong, determined, beautiful, fierce Mothers.