6	8-ounce (240 g) lobster tails

1	pound (480 g) tiger shrimp

6	ears fresh corn, shucked

1 1/2

pounds (920 g) zucchini, diced

1 1/2

pounds (920 g) cherry tomatoes, halved

4	scallions, white part and 2 inches (5 cm) green, chopped

1/4	cup (18 g) fresh tarragon, chopped

1/4	cup (22 g) fresh basil, chopped

1	cup ( 90 g) endive leaves

vinaigrette

juice of 2 lemons

1 1/2

teaspoons ( 7.5 ml) Dijon mustard

1/2	teaspoon ( 2.5 ml) salt (optional)

freshly ground pepper to taste

5	tablespoons (75 ml) olive oil

5	tablespoons (75 ml) sparkling water

1. Remove the lobster meat from the shells and slice into thin slices. Remove the shells and tails from the shrimp and clean. Slice in half, lengthwise and add to the lobster meat.
2. Simmer the shucked corn for 3 minutes. Remove from the water and cool until they can be held. Remove the corn kernels with a sharp knife and add to the seafood.
3. Add the zucchini, cherry tomatoes, and scallion, as well as the herbs and endive leaves. Cover and refrigerate.
4. Just before serving, mix all of the ingredients of the vinaigrette in a small bowl, including the salt if using. Sprinkle over the seafood and toss.