- 1 cup (170g) unsalted butter
- 4 ears of corn, in husks and silks trimmed
- 4 lobster tails, about 225g each
- Kosher salt
- Freshly ground black pepper
- In a small saucepan over very low heat, melt the butter until foam rises to the top and the milk solids settle at the bottom. Remove from the heat. Using a spoon, carefully skim off the foam. Pour about 1/2 cup of the clarified (drawn) butter into a small cup; reserve the rest for a dipping sauce.
- Place the corn in a deep container, cover with cold water and soak at least 1 hour. Remove the corn from the container; shake to remove excess water. Grill the corn over indirect medium heat (180°C to 230°C), with the lid closed as much as possible, for 25 to 30 minutes, turning several times. Use gloves to remove husks and silk.
- Place each lobster tail, shell side down, on a cutting board. Using a sharp knife or kitchen shears, cut lengthwise through the center of the tough underside of the tail, but do not cut into the flesh. Thread two skewers lengthwise through the flesh of each tail.
- Lightly brush the flesh with the butter in the cup. Season with salt and pepper to taste.
- Grill, shell side down, over direct medium heat, with the lid closed, just until the flesh turns opaque and the shell is bright red, 7 to 11 minutes.
- Using a large knife, split each lobster tail lengthwise through the shell to better expose the flesh. Serve warm with the corn and the reserved drawn butter.
Prep time: 15 minutes
Grilling time: 32 to 41 minutes