2 live lobsters (1.5 lbs. each)
2 tablespoons butter, melted
2 – 3 cloves garlic, minced
2 ears fresh corn
Plunge lobster into rapidly boiling water for 3 to 5 minutes until lobsters turn bright red. Refresh under very cold running water. Use ice if lobster is still hot.
Slice lobster in half lengthwise so that one claw and half of the tail are one piece, then clean out the body cavity.
Grill over charcoal wood fire for 8 to 10 minutes with corn, basting the corn and lobsters with garlic butter. Be careful not to overcook the lobster.