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Zucchini Lobster

Make Zucchini Lobster at home with Oil, Lemon Juice, and Tomato Catsup. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1
• 1
• 2

Method (preview)

1. 1

   Peel zucchini; cut in half lenthwise.

2. 2

   Hollow out the centers by removing seeds carefully with a spoon.

3. 3

   Chill the zucchini and fill the hollows by placing a piece of artichoke and 1 Tbsp. mushrooms on each barquette.

4. 4

   Arrange 3 slices of lobster meat on each barquette and cover two with green mayonnaise (made by blending a little spinach and parsley, chopped and mashed to a puree), two with mayonnaise colored with tomato puree and two with plain mayonnaise.

5. 5

   Serve on a bed of finely chopped romaine, garnished with eggs, black olive slices and tomatoes.