Heat butter in a small saucepan over medium heat.
Reduce heat to low and simmer slowly, skimming the foam until butter is clear (5-7 minutes), careful hot butter may spit.
Carefully, strain through a fine sieve, lined with muslin, discard solids and keep warm.
Before serving, add lemon zest and juice, garlic and herbs.
Place water and seasoning in a large saucepan over med high heat. Bring to the simmer, season with salt to taste.
Add potatoes and cook partially covered for 10 minutes, add onion, chorizo, garlic, lemon and thyme and cook for 8 minutes, then add corn. Cook until corn is almost tender (3-4 minutes).
Add prawns, bring to the boil and stir occasionally until bright pink and cooked through (3-4 minutes).
Remove chorizo and place on BBQ, grill until crispy.
Serve hot with extra seasoning, drawn lemon butter, beer and plenty of napkins.