4 medium ear corn
2 large garlic cloves -- smashed
1/8 teaspoon cayenne pepper
1 large live lobster halved
lemon wedges
1 stick butter -- (4 oz.)
2 teaspoons minced fresh oregano
1/2 teaspoon salt
1 tablespoon olive oil
12 littleneck clams -- scrubbed
Instructions:
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 un-cracked 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 thoroughly
with fresh water and rotate slightly to blacken evenly. Add the clams
to the hottest 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 checking 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.
