Lobster Tails and Grilled Corn

The lobster tails were good, but didn't really have enough meat in them to make it worth the trouble. I'd like to try this one again sometime when I am in New England and can get fresh lobster! In Milwaukee, we have to settle for frozen.

My kids have asked for the keys to grilling corn so here goes... First, you have to start with corn that was picked the same day, preferably the same hour! If you have to let the corn sit for more than a day, make sure you peel it immediately and wrap it in plastic wrap and put in the refrigerator. You can boil it and will still taste good. But don't try to roast old corn - it just does not taste like corn!

Anyway, pull out the silk that is sticking out of the cob - no need to get it all out, just pull off the floppy end. Peel off the outer 1-3 layers of the husk leaving two layers still on the cob. Put the ears into cold water and leave them there for at least an hour. Make the fire in one half of the grill (Gas grillers, eat your heart out - you can't make good roast corn on a gas grill - impossible.). Cook the cobs over the direct heat turning over every few minutes until the whole ear is cooked on all sides. When you get a nice browned look - even black is fine - put the ears over to the side where there are no coals and leave them there until you are ready to eat. You can keep putting new ears on the fire as you take the cooked ones off. Take one of the cobs out of the water and use it to sprinkle water on the cooking ears to keep them moist and prevent too much burning.

The best way to butter roast corn is to put a stick of butter into a coffee can 2/3 full of water and put the whole thing on the grill. When the water heats up, the butter will melt but stays floating on the top of the water so, you peel back the husks, wrap a paper town around them to make a handle, dip in the water and the butter will coat the ear as it comes out of the water.

Yummmm