Lobster tails and sweet corn

Summer isn't over quite yet!

Lobster tails for $5.99 each, fresh sweet corn, a perfectly ripe heirloom tomato and a baked potato. Almost doesn't need a recipe, more like a timetable! The only other ingredients are:

Butter, 1 stick, melted (and you wouldn't need that much, but leftovers are good)
3 cloves of garlic, peeled, smashed and minced
a few leaves of fresh basil, chiffonnade (roll'em up and chop them into ribbons)
salt
fresh ground pepper

Fill your big soup pot with water and add some salt. Put it on to boil.
Scrub the potatoes, pierce them with a knife or cooking fork, and lightly rub with butter or cooking oil. Put them in the oven. Turn the oven to 400 degrees and bake for about half an hour.

Husk the corn and get all the stringies out. (Or get your nephew to do it. Thanks, Mike!)
Split the lobster tails to expose the meat. Turns out a good kitchen scissors is a good tool. Put the tails meat side up on the broiler pan. Spoon a little of the melted butter over each one.

Put the garlic and some of the basil in the butter.

When the potatoes are done, take them out and put in a pan, covered, on top of the stove to keep warm. No heat need be applied because the oven is still warm and should keep them hot for the next 10 minutes. Or you could leave them in the oven, won't hurt anything.

Put the corn in the boiling water. Plan on cooking for 8 to 10 minutes, tops.

Put the broiler pan with the lobster into the oven. Cook for 3 minutes, then turn them over and cook for about 8 minutes more. Don't overcook. When the meat is opaque white instead of shiny gray, they're done.

Slice the tomato and put some of the basil on it.

Plate it all up, and bring the garlic butter, salt and pepper to the table.

Have lots of napkins and a chilled rosé wine.

This takes less time to make than to eat, I think! The corn on the cob and the lobster definitely require slow eating, just because of the mechanics of eating them, which is also conducive to savoring. The hardest part is getting the lobster out of the shells, but since it's still summer, we went with the "hands-on" approach. And this will be one of the few times I'll ever say this: The baked potato was my least favorite thing on the plate! Only because everything else was so spectacular. Although a dollop of Greek yogurt along with the garlic butter is definitely a good substitute for sour cream.

We each actually only ate one lobster tail, which means I have two left over. Gee, I wonder what I will do tomorrow with leftover lobster?!