Bring a large pot of water to a boil.

In a saute pan over medium heat, add 3 tablespoons olive oil and saute the zucchini, jalapenos, garlic and onions until they begin to caramelize, about 5 minutes. Then add the vegetable stock and lower the heat. Season the mixture with salt and pepper and simmer 20 minutes. Puree in a blender and adjust seasoning, if necessary. (See Cook's Note.) Hold warm over low heat.

Salt the boiling water generously and blanch the Swiss chard leaves just until limp, 2 to 3 minutes. Remove and drain.

In a saute pan over medium-high heat, add the remaining 2 tablespoons olive oil, the coriander, cumin and onion powder. Cook until fragrant, about 20 seconds. Then add the lobster, lime juice and season with salt and pepper. Cook another 30 seconds to 1 minute, just so the flavors combine. Be careful not to overcook the lobster.

To assemble, place a spoonful of lobster in each blanched Swiss chard leaf and roll up like an enchilada. Then pour the sauce over the top and garnish with the feta cheese.

Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.