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1
With a small (about 1/4-inch) melon-ball cutter scoop outer flesh of zucchini, reserving remaining zucchini for another use if desired.
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2
(There should be about 1 1/2 cups zucchini pieces.)
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3
In a saucepan of boiling water blanch zucchini and corn 1 minute and drain well.
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4
Let vegetables cool and transfer to a large bowl.
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5
Break off claws at body of each lobster.
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6
Crack claws and remove meat.
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7
Cut claw meat into 1/2-inch pieces and add to vegetables.
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8
Twist tails off lobster bodies, keeping them intact, and discard bodies.
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9
With a pair of kitchen shears remove thin hard membrane from each lobster tail by cutting just inside outer edge of shell.
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10
Remove meat from tail and reserve tail shells for serving.
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11
Cut tail meat into 1/2-inch pieces and add to claw meat mixture.
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12
In a small bowl whisk together mayonnaise, vinegar or lemon juice, and salt and pepper to taste and add to lobster mixture.
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13
Toss salad gently just to combine well.
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14
Salad may be prepared up to this point 8 hours ahead and chilled, covered.
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15
Just before serving, stir shredded basil into salad.
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16
Mound about 1/2 cup salad into each reserved lobster tail and arrange on a platter.
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17
Transfer remaining salad to a serving bowl and garnish platter and bowl with basil.
