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| 1 |  | onion, quartered |
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| 1 | | carrot, peeled and cut into 1-inch pieces |
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| 3 | | bay leaves |
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| 1 | | garlic clove, peeled and smashed |
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| 1 | | one-inch piece fresh ginger, sliced |
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| | Zest of 1 orange |
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| 1 | | tablespoon whole black peppercorns |
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| 2 | | live lobsters(1 1/4 pounds each) |
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| | Salt |
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| 8 | | ounces penne or garganelli |
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| 1 | | Vidalia or other sweet onion |
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| 4 | | small zucchini(about 1 pound) |
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| 2 | | tablespoons minced garlic |
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| 4 | | ears corn, shaved from the cob |
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| 2 | | bunches arugula, stems trimmed, chopped |
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| 2 | | tablespoons fresh marjoram leaves |
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| 1 | | ounce freshly grated Parmesan cheese(optional) |
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| | Olive-oil cooking spray |
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| | 1. Fill sink with ice water. In a stockpot, combine onion, carrot, bay leaves, garlic, ginger, zest, and peppercorns with 8 cups water; cover and bring to a boil. Add lobsters, cover, and cook 8 minutes once water has returned to a boil. Remove lobsters, reserving the liquid; transfer to the ice bath. |
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| | 2. When lobsters are cool enough to handle, break tails and claws from body; crack open to remove meat. Set meat aside. Add bodies and empty shells to reserved liquid; return to a boil. Reduce heat; simmer 30 minutes. Drain through a fine sieve; discard solids. Return liquid to pot; cook over medium-high heat until reduced to 1 cup, about 45 minutes. Cut meat from lobster-tail and claw into bite-size pieces; set aside. |
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| | 3. Bring a 5-quart saucepan of salted water to a boil, and cook pasta until al dente, about 7 minutes. Drain in a colander, and set aside. |
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| | 4. Cut onion into 1/8-inch wedges; remove the core. Cut zucchini lengthwise into quarters and crosswise into 1/2-inch pieces. Heat a low-sided 6-quart saucepan coated with olive-oil cooking spray over medium-high heat until very hot. Add onion and garlic; reduce heat to medium low. Cook until onions are translucent, about 3 minutes. Add zucchini; cook until tender, about 7 minutes. Add corn, reserved lobster meat, cooked pasta, reserved liquid, arugula, and marjoram; stir to combine. Stir in Parmesan, if desired; serve. |
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| | | Per serving: 490 calories, 6 g fat, 89 mg cholesterol, 81 g carbohydrate, 142 mg sodium, 34 g protein, 8 g dietary fiber. |
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