Steps
- Prepare the barbecue for high heat. Finely chop the white parts of the spring onions. In a medium bowl, combine the white spring onion parts, softened butter, grated ginger, and 1½ teaspoons of sea salt flakes. Transfer half of the butter mixture to a small serving dish and set aside.
- Brush the corn cobs with olive oil. Barbecue the corn, turning occasionally, for about 8 minutes or until charred and tender. Brush the corn with some of the remaining butter mixture and season with salt. Cut each corn cob crosswise into four pieces and place on a large serving platter. Cover to keep warm.
- Meanwhile, brush the lobster tails with olive oil. Barbecue the lobster tails, cut-side down, for 3 minutes or until char marks appear on the meat. Turn the lobster tails over, brush the meat with the butter mixture, and cook for an additional 3 minutes or until cooked through. Transfer to the serving platter and cover.
- Toss the green beans with enough olive oil to coat them. Barbecue, turning occasionally, for 5 minutes or until slightly charred and crisp-tender. Season and transfer to the serving platter.
- Finely chop the green parts of the spring onions. Sprinkle the toasted sesame seeds and chopped spring onions over the lobster mixture. Finely grate lime rind and sprinkle over the platter. Quarter the limes, squeezing a little lime juice over the lobster mixture, and arrange lime wedges on the platter. If using, sprinkle with chilli flakes. Serve with the reserved butter mixture.