Hot Shells: Lobsters, Shrimp, Scallops, and Clams

I’ve often pondered how early man figured out how to eat oysters. Certainly not with an oyster knife! I like to think he placed them on the coals of a campfire and let the smoky heat open the shells. And while you may not think of the grill when it comes to cooking shellfish, grilling remains one of the best methods I know for cooking clams, mussels, shrimp, and even lobster.

This chapter will introduce you to the world of grilled shellfish, from Greek grilled octopus to Caribbean shrimp grilled on skewers made of sugar cane. You’ll find out how Australians cook their famous shrimp “on the barbie,” not to mention their beloved Morton Bay “bugs” (rock lobsters).