Zucchini Pasta with Sungold Tomatoes, Corn and Sunflower Seeds

• 4 medium zucchinis, cut into 3-inch cylinders
• 1 cup cherry tomatoes (preferably Sungold), halved
• Kernels from 1 ear of corn
• 13 cup raw sunflower seeds
• 1 pound cooked lobster (optional)
• 13 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 cup basil leaves
• Salt to taste

1. Place one zucchini cylinder in a spiral mandoline, and firmly hold the mandoline in place while spinning the zucchini through the blade.
2. Repeat with the remaining zucchini pieces.
3. Wrap the zucchini ribbons in cheesecloth and squeeze out any excess water.
4. Discard the water, and place the dry zucchini ribbons in a large bowl.
5. Add the tomatoes, corn and sunflower seeds to the zucchini.
6. If using lobster, dice the meat into 1-inch chunks, reserving some claws for garnish, and add it to the bowl.
7. Mix in the olive oil, lemon juice and most of the basil leaves.
8. Add salt to taste, garnish with the remaining basil leaves and the lobster claws if using, and serve.

zucchinis, cherry tomatoes, kernels from, sunflower seeds, lobster, extra virgin olive oil, lemon juice, basil, salt

Taken from cooking.nytimes.com/recipes/1015292 (may not work)