Instructions: Place the zucchini and corn in simmering water and cook for 2 minutes. Drain and cool.

Have your fish monger steam the lobster tails. When cool, remove from the shells and cut into 1/4-inch slices.

In a small bowl, combine the mayonnaise, basil, and lemon juice. Toss the lobster and vegetables with dressing. (This can be prepared up to 8 hours in advance and refrigerated.)

Before serving, place the lettuce leaves on a platter, mound the salad on the lettuce and surround with quartered cherry tomatoes. Decorate with basil leaves.

This recipe yields 16 servings.

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