Barbecued Shrimp & Lobster

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Barbecued Shrimp...

2 lbs. large green (raw) shrimp,

1/2 cup butter or margarine,

1 large garlic clove, minced,

1/2 teaspoon salt,

1/4 teaspoon coarse, freshly ground black pepper,

1/2 cup minced parsley.

Peel and devein shrimp. Cream butter; add remaining ingredients and stir to mix well. Tear off six 9" strips of heavy duty aluminum foil. Top each with 1/6 of butter mixture. Bring foil up around shrimp and twist tightly to seal. Knock the gray ash off the briquets. Place shrimp on briquets; barbecue 5 minutes. Makes 6 servings.

Barbecued Lobster...

Allow 1 small lobster (1 to 1 and 1/2 pounds) per person. They must be split lengthwise and cleaned, with the large claws cracked. Have the fish dealer do this for you or, do it yourself for really fresh lobster.

To clean them yourself, lay the lobster on its back shell on a cutting board. At the place where the tail and body come together, insert the tip of a sharp-pointed knife all the way through to the back shell. With a heavy mallet or hammer, crack the large part of each claw. Then, with a knife, make a cut through the center of the thin undershell from head to tail down through the body, just to the back shell, which should be left intact.

Spread lobster open as far as possible. Lift out and discard the dark vein down the center and the small sac, about 2 inches long, just below the head.

When briquets are covered with gray ash and very hot, space them 1/2" to 3/4" apart and knock off the gray ash. Place lobster on the grill, shell-side down or 3 or 4 inches above briquets. Barbecue 15 minutes. Brush lobster generously with melted butter or margarine. Sprinkle with salt and coarse, freshly ground black pepper. turn and barbecue 3 to 5 minutes longer. When lobster is done, shell is bright red. serve piping hot with melted butter or margarine and lemon wedges.

(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).