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1
Preheat a charcoal grill for direct grilling.
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2
Split each lobster tail down the underside with a heavy knife, taking care not to cut through the back shell, so that they are still in one piece that you can open like a book.
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3
Brush the lobster meat with some of the oil and sprinkle with salt and pepper.
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4
Place the lobsters cut-side down on the grill and cook until lightly charred and heated through, about 4 minutes.
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5
Flip and heat briefly, another 30 seconds or so.
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6
Remove from the shell, being careful to leave the meat from each half in one piece.
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7
Spread some of the Charred Corn and Avocado Salsa on the bottom of the hamburger buns.
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8
Top with 2 pieces lobster, some sliced red onions and a squeeze of lime juice.
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9
Spread extra mayo on the top bun, if desired, top the sandwiches and serve.
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10
Serves: 6
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11
Preheat the grill to medium direct heat.
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12
Pull the outer husks down the corn to the base.
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13
Strip away the silk from each ear of corn by hand.
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14
Fold the husks back into place and tie the ends together with kitchen string.
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15
Place the ears of corn in a large bowl of cold water with the salt for 1 hour.
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16
Remove the corn from the water and shake off any excess water.
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17
Place the corn on the grill, close the cover and grill until the kernels are tender, 15 to 20 minutes, turning every 5 minutes.
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18
Let cool slightly.
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19
Remove the kernels from the ears.
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20
Put the corn kernels, creme fraiche, cilantro, avocados, lime juice, chiles, onions and hot sauce in a medium bowl and toss gently, breaking up the avocado a bit.
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21
Season with salt and pepper.
