Grilled Lobster Dinner

A summer seafood feast cooked entirely on the grill has a certain drama to it. This version keeps three things working over the coals at once: halved lobster brushed with herb butter, husked corn soaked in water, and a dozen littleneck clams that pop open right on the grate.

The herb butter ties the plate together. Smashed garlic, fresh oregano, a pinch of cayenne, and salt melt into a stick of butter that serves double duty, as a basting brush during grilling and a dipping pool at the table. Ocean-sweet meats love that little backbeat of pepper and herb.

Timing is the game. Corn needs 15 to 20 minutes, so it goes on first. Lobster, cracked side up so the shells catch butter like cups, follows at the 5-minute mark. Clams, the fastest of the three, land on the hottest zone five minutes before service and come off as they open. Pass lemon wedges and extra butter, skip the forks, and eat with your hands.

Pro Tips

• Soak corn in cool water for the full 20 minutes before grilling. Dry husks catch fire; wet husks steam the kernels tender inside.
• Crack the lobster claws and knuckles in two spots before grilling so heat and butter can reach inside the shell.
• Brush cracked lobster meat often with the herb butter during the cook. Every pass seasons and keeps the meat from drying out.
• Discard any clams that do not open after a few extra minutes on the hot spot. Unopened means uncooked, and not worth the risk.
• Test lobster by lifting tail meat with tongs. Firm and deep orange is done; translucent and jelly-textured needs more time.

Variations

• Swap littleneck clams for mussels if you prefer a sweeter bivalve.
• Add split shrimp or scallop skewers for an even bigger seafood grill.
• Use tarragon or parsley in place of oregano for a lighter, less pizza-leaning herb butter.