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.