Farmers Daughter Herbs

lobster-salad4 zucchini (about 2 lbs.)

1-1/2 cups fresh corn (cut from about 3 ears)

12 boiled or steamed 1-1/4 lb. lobsters

1/2 cup mayonaise, or to taste

3 to 4 tbsp. 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 zuccini. There should be about 1-1/2 cups zuccini pieces. In a saucepan of boiling water blanch zuccini and corn 1 minute and drain well. Let zuccini and corn cool well 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 whish together mayonaise, vinegar or lemon juice, add salt and pepper to taste and add to lobster mixture. Toss salad gently just to blend well. Salad may be prepared up to this point 8 hours ahead and chilled and 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 with basil. Makes about 12 cups.