Maine Lobster tossed with Aioli Served with Zucchini and Fennel

By: Chef Barton Seaver

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1 1” knob ginger
2 cloves garlic
6 tablespoons olive oil
2 lbs zucchini
2 bulbs fennel, shaved thin
4 1 ¼ – 1 ½ lb lobsters, new shell preferred
1 cup aioli or 1 cup mayonnaise flavored with garlic
5 sprigs mint


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.