4 1 ¼ – 1 ½ LB, NEW SHELL PREFERRED
2 BULBS, SHAVED THIN
Sauté ginger and garlic in olive oil. Add zucchini and let cook until brown, 5-7 minutes. Season with salt. Toss and cook until juices release, about 7 minutes. Add fennel and toss. Turn off heat and allow to rest.
Cook lobster in a few inches of boiling water for 7 minutes, remove from pot and chill. Pick and chop meat. Dress lobster meat with aioli or mayonnaise flavored with garlic (grate the garlic on a microplane to ensure a smooth texture).
Toss the zucchini mixture with 5 sprigs of chopped mint. Plate and top with lobster.