July 28th, 2014
By Chef Lynn Crawford
Bring a large pot of water to a boil over medium-high heat, add lobsters, cover, and cook until lobsters turn red and are almost cooked through, about 8 minutes, then immediately shock in ice water, pat dry and cut in half lengthwise. Set aside.
Preheat barbecue to medium-high, oil grid, and place lobsters flesh-side-down and grill for 3 minutes, turn over, slather with chipotle-lemon butter and grill 3 minutes more. Transfer lobster to a platter and keep warm.
To grill, add corn and lemon halves and grill until slightly charred, about 5 minutes, brushing corn with chipotle-lemon butter several times during cooking time. Serve on platter with lobster.