> 9 slices bacon
> 4 tbs olive oil or butter
> 1/2 tsp cayenne pepper
> 1/2 tsp cumin
> 1/2 tsp onion powder
> 1/2 tsp lemon pepper
> 1/2 tsp salt
> 1/2 tsp pepper
> 1 tsp garlic powder
> 1 tbs Worcestershire sauce
> 2 tbs lemon juice
> 18 jumbo shrimp (shelled and deveinded)
> 2 Maine Lobsters (whole or tails)
> Note: We substitute John Henry's "Carribean Sun" in lieu of above spices.
> Drop 1 lobster, head first, into large pot of boiling water. Cover;
> cook 3 minutes (lobster will not be fully cooked). Using tongs,
> transfer lobster to baking sheet. Return water to boil. Repeat with
> second lobster.
> Transfer 1 lobster, shell side down, to work surface. Place tip of
> large knife into center of lobster. Cut lobster lengthwise in half
> from center to end of head (knife may not cut through shell), then cut
> in half from center to end of tail. Use poultry shears to cut through
> shell. Repeat with second lobster.
> Cut bacon slices in half. Partially cook to render some of the fat
> without crisping. Combine olive oil or butter with spices,
> Worcestershire and lemon juice. Add shrimp and lobster tails, toss to
> coat, and marinate for 45 minutes.
> Prepare barbecue (medium-high heat). Wrap bacon around shrimp and
> lobster and secure with moistened toothpick. Keeping lobster halves
> meat side up, brush shells with olive oil. Place halves, meat side up,
> on barbecue. Brush meat with reserve marinade. Cover barbecue; grill
> lobsters until just opaque in thickest portion of tail, 7 to 9
> minutes. Serve with drawn butter.
> Fresh cut parsley and lemon slices makes a nice garnishment.