Curtis Stone's BBQ Lobster with Corn & Ginger Butter

Method

1. Prepare a barbecue for high heat. Finely chop white parts of spring onions. In a medium bowl, combine the white parts of the spring onions, butter, ginger and 1½ tsp sea salt flakes. Transfer half the butter mixture to a small serving dish and reserve.
2. Brush the corn with oil. Barbecue the corn, turning occasionally, for 8 mins or until charred and tender. Brush the corn with a little of the remaining butter mixture. Season with salt. Cut each corn cob crossways into four pieces and place on a large serving platter. Cover to keep warm.
3. Meanwhile, brush the lobster tails with oil. Barbecue the lobster tails, cut-side down, for 3 mins or until char marks appear on the meat. Turn over lobster tails, brush the meat with the butter mixture and cook for a further 3 mins or until cooked through. Transfer to the serving platter. Cover.
4. Toss green beans with enough oil to coat. Barbecue, turning, for 5 mins or until slightly charred and crisp-tender. Season and transfer to serving platter.
5. Finely chop green parts of the spring onions. Sprinkle the sesame seeds and spring onions over the lobster mixture. Finely grate lime rind and sprinkle over the platter. Quarter limes and squeeze a little lime juice over lobster mixture and arrange lime wedges on platter. Sprinkle with the chilli flakes, if using. Serve with the reserved butter mixture.