| 1 | Light grill. |
| 2 | Fill large bowl halfway with cool water. |
| 3 | Add ears of corn with husks intact, let soak for 20 minutes. |
| 4 | In small saucepan, combine butter and garlic and melt over low heat. |
| 5 | Stir in oregano, cayenne, and ?teaspoon salt. |
| 6 | Cover and set aside. |
| 7 | Using blunt edge of knife, crack lobster claws and knuckles in 2 spots on 1 side without crushing meat. |
| 8 | Brush shell of lobster body and uncracked side of claws and knuckles with olive oil. |
| 9 | Place lobster pieces cracked side up on platter, brush with some reserved herb butter. |
| 10 | Drain ears of corn and place on center of grill. |
| 11 | Cover and grill for 5 minutes. |
| 12 | Add lobster pieces, cracked side up, cover and grill, occasionally brushing with herb butter, for 15 minutes. |
| 13 | Brush ears of corn thouroughly with fresh water and rotate slightly to blacken evenl. |
| 14 | Add the clams to the hotest spot on the grill. |
| 15 | Cover and grill about 5 minutes, until clams open. |
| 16 | Leave unopened clams on grill while transferring opened clams, corn and lobster to a large platter. |
| 17 | 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!). |
| 18 | Remove remaining clams from grill, discard any unopened. |
| 19 | Brush the clams and lobster tails with more herb butter. |
| 20 | Peel and discard husks and silks from corn; brush with herb butter. |
| 21 | Garnish with lemon wedges and serve; pass remaining butter for dipping. |
