Penne with Lobster, Corn, Zuchini and Arugula

1. Fill sink ice water. In stock pot, combine onion, carrot, bay leaves, garlic, ginger, zest and peppercorn with 8 C water. Cover and bring to boil. Add lobsters, cover, and cook 8 minutes, once water returns to boil. Remove lobsters, reserving the liquid; transfer to ice bath.

2. When lobsters are cool enough to handle, break tails, and claws from body, crack open to remove meat. Set aside meat. Add bodies and empty shells to reserve liquid; return to boil. Reduce heat and simmer for 30 minutes. Drain through a fine seive. 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 peices; set aside.

3. Bring a 5 Quart saucepan of salted water to a boil, and cook pasta until al dente. Drain in a colander, and set aside.

4. Cut onion into 1/8 wedges. Cut zuchini lengthwise into quarters and then in half. Heat a low sided 6 Quart saucepan coated with olive oil over medium-high heat until very hot! Add onion and garlic; reduce heat to medium-low. Cook for 3 minutes. Add zuchini; cook until tender. Add corn, reserved lobster meat, cooked pasta, reserved liquid, arugula, and marjoram; Stir to combine. Stir in Parm Cheese and Serve!