Grilled Lobster Dinner

Grilled Lobster Dinner

Yield: 2 Servings

4 medium ears corn

2 large garlic cloves,smashed

1/8 t cayenne pepper

1 large live lobster,Halved

1 lemon wedges

1 stick butter (4 oz.)

2 t fresh oregano,Minced

1/2 t salt

1 T olive oil

12 littleneck clams,scrubbed

Light grill. Fill large bowl halfway with cool water. Add ears of

corn with husks intact, let soak for 20 minutes. In small saucepan,

combine butter and garlic and melt over low heat. Stir in oregano,

cayenne, and 1/2 teaspoon salt. Cover and set aside. Using blunt edge

of knife, crack lobster claws and knuckles in 2 spots on 1 side

without crushing meat. Brush shell of lobster body and uncracked side

of claws and knuckles with olive oil. Place lobster pieces cracked

side up on platter, brush with some reserved herb butter. Drain ears

of corn and place on center of grill. Cover and grill for 5 minutes.

Add lobster pieces, cracked side up, cover and grill, occasionally

brushing with herb butter, for 15 minutes. Brush ears of corn

thouroughly with fresh water and rotate slightly to blacken evenl.

Add the clams to the hotest spot on the grill. Cover and grill about

5 minutes, until clams open. Leave unopened clams on grill while

transferring opened clams, corn and lobster to a large platter. Using

tongs, check lobster for doneness by pulling up the tail meat and

ckecking underside; it should be firm and dark orange; return to

grill if required (DO NOT OVERCOOK!). Remove remaining clams from

grill, discard any unopened. Brush the clams and lobster tails with

more herb butter. Peel and discard husks and silks from corn; brush

with herb butter. Garnish with lemon wedges and serve; pass remaining

butter for dipping.