Grilled Lobsters With Corn, Tomatillos, and Potatoes Recipe

Name: Grilled Lobsters With Corn, Tomatillos, and Potatoes Recipe
Ingredients: Six 1- to 1½-lb. live lobsters (about 9 lb. total); 24 small blue new potatoes (about 1½lb.); Kosher salt; 18 medium tomatillos (about 1½ lb.), husked and rinsed, large ones halved through the stem; 4–6 large ears fresh corn, shucked; 2 small garlic heads, tops sliced off; Olive oil; 3 lemons or limes, halved crosswise; Freshly ground black pepper; 1 bunch fresh dill, for garnish (optional); Fresh shucked oysters, for serving (optional); Melted or clarified unsalted butter, for serving

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Hot coals char the lobster shells and impart a subtle smokiness to the sweet meat, which is paired with corn, tomatillos, and potatoes.

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Ingredients

Six 1- to 1½-lb. live lobsters (about 9 lb. total)
24 small blue new potatoes (about 1½lb.)
Kosher salt
18 medium tomatillos (about 1½ lb.), husked and rinsed, large ones halved through the stem
4–6 large ears fresh corn, shucked
2 small garlic heads, tops sliced off
Olive oil
3 lemons or limes, halved crosswise
Freshly ground black pepper
1 bunch fresh dill, for garnish (optional)
Fresh shucked oysters, for serving (optional)
Melted or clarified unsalted butter, for serving