4 zucchini (about 2 pounds)
1 1/2 cups fresh corn (cut from about 3 ears)
12 boiled or steamed 1 1/4-pound lobsters
1/2 cup mayonnaise, or to taste
3 to 4 tablespoons white-wine vinegar or fresh lemon juice
1/2 cup finely shredded fresh basil leaves
Garnish: fresh basil sprigs and
finely shredded basil leaves
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.