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1
Light grill.
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2
Fill large bowl halfway with cool water.
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3
Add ears of corn with husks intact, let soak for 20 minutes.
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4
In small saucepan, combine butter and garlic and melt over low heat.
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5
Stir in oregano, cayenne, and 1/2 teaspoon salt.
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6
Cover and set aside.
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7
Using blunt edge of knife, crack lobster claws and knuckles in 2 spots on 1 side without crushing meat.
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8
Brush shell of lobster body and uncracked side of claws and knuckles with olive oil.
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9
Place lobster pieces cracked side up on platter, brush with some reserved herb butter.
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10
Drain ears of corn and place on center of grill.
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11
Cover and grill for 5 minutes.
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12
Add lobster pieces, cracked side up, cover and grill, occasionally brushing with herb butter, for 15 minutes.
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13
Brush ears of corn thouroughly with fresh water and rotate slightly to blacken evenl.
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14
Add the clams to the hotest spot on the grill.
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15
Cover and grill about 5 minutes, until clams open.
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16
Leave unopened clams on grill while transferring opened clams, corn and lobster to a large platter.
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17
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!
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18
).
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19
Remove remaining clams from grill, discard any unopened.
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20
Brush the clams and lobster tails with more herb butter.
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21
Peel and discard husks and silks from corn; brush with herb butter.
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22
Garnish with lemon wedges and serve; pass remaining butter for dipping.
