Grilled Lobster with Corn and Charred Scallion Butter

Instructions

1. 1

   Prepare the compound butter by combining softened butter, minced garlic, chopped scallion whites, fresh tarragon, and lemon juice in a small bowl. Mix until well incorporated, then set aside.

   Tip: Make this butter 30 minutes ahead and chill to allow flavors to meld.

2. 2

   Pat the lobster tails dry with paper towels. Brush the flesh side lightly with olive oil and season with kosher salt, black pepper, and smoked paprika.

   Tip: Dry lobster ensures better browning and prevents steaming on the grill.

3. 3

   Toss the corn halves with remaining olive oil and season with a pinch of salt and pepper.

4. 4

   Preheat your grill to medium-high heat (around 400°F). Oil the grates to prevent sticking.

5. 5

   Place lobster tails flesh-side down on the grill. Cook for 5-7 minutes until the flesh is opaque and lightly charred, then flip and cook the shell side for another 2-3 minutes.

   Tip: Don't overcook lobster—it becomes tough. The meat should be just opaque throughout.

6. 6

   Simultaneously, place corn on the grill perpendicular to the grates. Turn every 3-4 minutes for even charring, cooking for about 12-15 minutes total until kernels are tender and have light char marks.

   Tip: Rotate corn frequently to prevent burning on one side.

7. 7

   Transfer the grilled lobster and corn to a serving platter. Top each lobster tail with a generous dollop of the scallion-herb compound butter, allowing it to melt into the warm meat.

8. 8

   Garnish with fresh scallion greens and serve immediately with extra compound butter on the side.

   Tip: Serve with lemon wedges for additional brightness if desired.