1. Cook corn in boiling salted water 7 minutes. Transfer with tongs to a bowl. When cool, cut kernels from cobs.
2. Meanwhile, return water to a boil, add zucchini and cook 2 minutes; drain. Chop lobster coarsely; cut shrimp in half.
3. For dressing, whisk lemon juice, salt and pepper in large bowl. Whisk in oil. Toss 2 tablespoons of the dressing with lobster, shrimp and 2 tablespoons of the basil.
4. Add tomato, corn, zucchini and remaining basil to dressing in large bowl; toss. Arrange on lettuce on platter. Top with seafood mixture. Makes 4 servings.