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Recipe From from Weber’s Art of the Grill™ by Jamie Purviance

Smoky Lobster Tails and Corn on the Cob

  • People

    Serves 4

  • Grilling Time

    32 to 41 min.

  • Prep Time

    15 min.

Serves 4
Grilling Time
32 to 41 min.
Prep Time
15 min.

the Ingredients

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  • 225 grams (2 sticks) unsalted butter
  • 4 fresh corn ears, in their husks, silk trimmed
  • 4 lobster tails, each 170 to 225 grams
  • Kosher salt
  • Freshly ground black pepper

Special Equipment

  • metal or bamboo skewers


  • 01 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 02 In a small saucepan over very low heat on the stove, 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 to make clarified (drawn) butter. Pour about 120 millilitrrs of the melted butter into a small cup; reserve the rest for a dipping sauce.
  • 03 Prepare the grill for direct cooking over medium heat (180°C to 230°C). 
  • 04 Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed, until the kernels are tender, 25 to 30 minutes, turning three or four times. Use gloves to remove husks and silk. Transfer to a large bowl and cover tightly with aluminum foil to keep warm.
  • 05 Place each lobster tail, shell-side down, on a cutting board. Using a sharp knife or kitchen shears, cut lengthwise through the centre of the tough underside of the tail, but do not cut into the flesh. Thread two skewers lengthwise through the flesh of each tail. Lightly brush the flesh with the butter in the cup. Season with salt and pepper.
  • 06 Grill the lobster tails, shell-side down, over direct medium heat, with the lid closed,just until the flesh turns opaque and the shell is bright red, 7 to 11 minutes.
  • 07 Using a large knife, split each lobster tail lengthwise through the shell to better expose the flesh. Serve warm with the corn and the reserved drawn butter.