INGREDIENTS

INSTRUCTIONS

With a small (about 1/4-inch) melon-ball cutter scoop outer flesh of
zucchini, reserving remaining zucchini for another use if desired. (There
should be about 1 1/2 cups zucchini pieces.) In a saucepan of boiling water
blanch zucchini and corn 1 minute and drain well. Let vegetables cool and
transfer to a large bowl.
Break off claws at body of each lobster. Crack claws and remove meat. Cut
claw meat into 1/2-inch pieces and add to vegetables. Twist tails off
lobster bodies, keeping them intact, and discard bodies. With a pair of
kitchen shears remove thin hard membrane from each lobster tail by cutting
just inside outer edge of shell. Remove meat from tail and reserve tail
shells for serving. Cut tail meat into 1/2-inch pieces and add to claw meat
mixture.
In a small bowl whisk together mayonnaise, vinegar or lemon juice, and salt
and pepper to taste and add to lobster mixture. Toss salad gently just to
combine well. Salad may be prepared up to this point 8 hours ahead and
chilled, covered.
Just before serving, stir shredded basil into salad. Mound about 1/2 cup
salad into each reserved lobster tail and arrange on a platter. Transfer
remaining salad to a serving bowl and garnish platter and bowl with basil.
Makes about 12 cups.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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