Charcoal Grilled Rock Lobster Tails and Lobster Tail Canapes

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

Charcoal Grilled Rock Lobster Tails...

Select rock lobster tails weighing about 1/2 pound each, buying 2 for each person. Slit lengthwise, if desired. Bend backwards, toward shell side, to crack and prevent curling during barbecuing.

When briquets are covered with gray ash and very hot, space about 1/2" to 3/4" apart over the gravel. Place lobster tails on grill, shell-side down, 3 or 4 inches above the briquets. Cook about 15 minutes. Brush generously with melted butter or margarine. Turn and cook 3 minutes longer. Shell is bright red when lobster is done. Season with coarse, freshly ground black pepper and salt to taste. Serve with melted butter or margarine and lemon wedges.

Lobster Tail Canapes...

Allow one lobster tail for each guest. Barbecue according to instructions above. When done, remove meat from tail in one piece, leaving the shell intact. Cut the meat from tail in one piece, leaving the shell intact. Pile cubes into the shells. Serve one to each guest with plenty of Barbecue Sauce (Lost Cookbook recipe not yet available) or your favorite cocktail sauce.

(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).