1 cup (8 ounces) unsalted butter
4 ears of corn, in husks and silks trimmed
4 lobster tails, about 1/2 pound each
Freshly ground black pepper
In a small saucepan over medium-high 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 the
clarified (drawn) butter into another small saucepan, being careful to leave behind the milk solids.
Keep warm over low heat.
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 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 lengthways through the centre of
the tough underside of the tail, but do not cut into the flesh. Thread two skewers lengthways through the flesh of each tail. Brush the
flesh lightly with some drawn butter. Season with salt and pepper to taste.
Grill, shell side down, over Direct Medium heat just until the flesh turns opaque and the shell is bright red, 10 to 12 minutes.
Using a large knife split each lobster tail lengthways through the shell to better expose the flesh. Serve warm with the corn and the
remaining drawn butter