Grilled Lobster and Sweet Summer Corn
Serves 6
6 ears sweet corn
½ cup extra-virgin olive oil
Salt
¾ cup coarse sea salt
Six 1 ½ lb lobsters
1 cup unsalted butter, melted, or extra-virgin olive oil
Turn the grill to medium 10 minutes before you’re ready to grill. The corn will take 5 to 8 minutes longer than the lobsters, so start the corn before proceeding with the lobsters. Peel back the husks, keeping them attached to use as handles for grilling, and clean the silk from the kernels. Brush the corn with very small amount of olive oil. Season lightly with salt and begin grilling while preparing the lobsters. Grill the corn for 3 to 4 minutes, turning frequently.
In a large pot, bring 10 to 12 quarts of water with coarse salt to a rapid boil. The water should be very salty. One by one, plunge the lobsters into the boiling water for 1 minute, then remove.
Place the lobsters on the grill and cook for 8 to 10 minutes, turning frequently. The lobster will turn orange when it is done; you can also stick a fork into the tail meat to see if it comes out easily. To serve the lobsters, cut them in half lengthwise through the center of the head and tail and remove the gravelly stomach sac. Place the lobsters and corn on a large serving platter. Brush the lobsters and corn with melted butter or extra-virgin olive oil. Serve additional butter and olive oil in small dishes.
