4 med. ears corn
4 lg. garlic cloves, smashed
1/4 tsp. cayenne pepper
2 2-3 lb. live lobster halved,
lemon wedges
2 stick (8 oz.) butter
4 tsp. fresh oregano, minced
1 tsp. salt
2 T. olive oil
24 littleneck clams, scrubbed

Light grill.

Fill a lg. bowl halfway with cool water.

Add ears of corn with husks intact, and let soak for 20 mins.

In a small saucepan, combine butter and garlic, and melt over low
heat.

Stir in oregano, cayenne, and 1/2 tsp. salt.

Cover, and set aside.

Using blunt edge of knife, crack lobster and knuckles in 2
spots, on 1 side without crushing meat.

Brush shell of lobster body and un-cracked side of knuckles
with olive oil.

Place lobster pieces cracked side up on platter, brush with some
reserved herb butter.

Drain ears of corn, and place on center of grill.

Cover and grill for 5 mins.

Add lobster pieces, cracked side up, cover and grill, occasionally
brushing with herb butter, for 15 mins.

Brush ears of corn thoroughly with fresh water, and rotate slightly,
to blacken evenly.

Add the clams to the hottest spot on the grill.

Cover, and grill about 5 mins., until clams open.

Leave unopened clams on grill while transferring opened clams, corn,
and lobster to a lg. platter.

Using tongs, check lobster for doneness by pulling up the tail meat,
and checking underside. It should be firm and dark orange. Return
to grill if required (DO NOT OVERCOOK!).

Remove remaining clams from grill, and discard any unopened shells.

Brush the clams and lobster tails with more herb butter.

Peel and discard husks and silks from corn, and brush with herb
butter.

Garnish with lemon wedges, and serve.

Pass remaining butter for dipping.

Makes 2 servings