Labor Day is right around the corner, but you can extend the summer favors well into fall if you keep the grill going. Specifically, how about some grilled lobster tails with freshly harvested corn and a bright cherry tomato salad? This mix makes you feel like you are having a picnic on a July beach.

Grilled lobster tails are so easy to make. Start with two split tails and turn your grill on to high heat. Brush the grill with olive oil so the lobster meat doesn’t stick. While the grill is heating up, mix together a tablespoonful of lemon juice, ½ melted butter, 1 tsp. smoked paprika, ½ tsp. garlic powder and a pinch of pepper. Lower the grill to medium-high heat.

To keep the summer flavor in lobster tails, you should first put them on the grill, shell side down. Brush the meat with your marinade. Close the grill for about 5 minutes. Baste the lobster meat again, then turn to cook for an additional five minutes. It’s done when the meat looks opaque and feels firm.

The garnishes for this late summer feast are deliciously simple, too. Soak the ears of corn with the husk intact in water. Put them on the other side of the barbecue while you grill the lobster tails. Have a jar of buttered water ready for dipping.

For the tomato salad, pick up the last of summer’s cherry tomatoes at the farmer’s market along with fresh mozzarella and basil leaves. Cut the cheese into cubes and put it in a bowl with the tomatoes and the chopped basil. Top the salad with equal amounts of balsamic vinegar and extra virgin olive oil (salt and pepper to taste). In just minutes your grilled lobster tails have a great side dish that spreads all the flavors of summer for you and your guests.