Lobster wth Zucchini & Aioli

My recipe for Maine Lobster with Zucchini & Aioli is a beautiful way to serve up Maine lobster. Since it’s served at room temperature, it makes a fantastic summertime meal.

Recipe provided by

Ingredients

4 (1¼-pound) Maine lobsters or 1 pound of frozen meatShop

¼ cup extra-virgin olive oil
1 (1-inch) knob ginger, grated
2 garlic cloves, minced
2 pounds zucchini, cut into 1-inch pieces
Maine Sea Salt
2 fennel bulbs, thinly sliced
¾ cup aioli, or mayonnaise mixed with 1 clove grated garlic
10 sprigs mint, leaves torn
1 lemon, juiced

Serves: 4

Directions

In a sauté pan over high heat, warm the oil. Add the ginger and garlic and cook for 1 minute. Add

the zucchini and cook until brown, then season with salt and cook until the juices release. Add the fennel and toss. Turn off the heat and let it rest. In a large pot, bring 6 cups of salted water to a boil. Lower the lobsters headfirst into the pot and tightly cover the pot. Cook for 7–9 minutes.

Remove the lobsters from the pot and chill. Pick and chop the meat into 1-inch pieces. Dress the lobster meat with aioli. Toss the zucchini mixture with the mint and lemon juice. Plate and top with the lobster.