4 Medium ears corn 2 Large garlic cloves, smashed 1/8 ts Cayenne pepper 1 Large live lobster halved Lemon wedges 1 Stick butter (4 oz.) 2 ts Minced fresh oregano 1/2 ts Salt 1 tb Olive oil 12 Littleneck clams, scrubbed Light grill. Fill large bowl halfway with cool water. Add ears of corn with husks intact, let soak for 20 minutes. In small saucepan, combine butter and garlic and melt over low heat. Stir in oregano, cayenne, and 1/2 teaspoon salt. Cover and set aside. Using blunt edge of knife, crack lobster claws and knuckles in 2 spots on 1 side without crushing meat. Brush shell of lobster body and uncracked side of claws and 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 minutes. Add lobster pieces, cracked side up, cover and grill, occasionally brushing with herb butter, for 15 minutes. Brush ears of corn thouroughly with fresh water and rotate slightly to blacken evenl. Add the clams to the hotest spot on the grill. Cover and grill about 5 minutes, until clams open. Leave unopened clams on grill while transferring opened clams, corn and lobster to a large platter. Using tongs, check lobster for doneness by pulling up the tail meat and ckecking underside; it should be firm and dark orange; return to grill if required (DO NOT OVERCOOK!). Remove remaining clams from grill, discard any unopened. Brush the clams and lobster tails with more herb butter. Peel and discard husks and silks from corn; brush with herb butter. Garnish with lemon wedges and serve; pass remaining butter for dipping.
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