Grilled Lobster With Orange Chipotle Vinaigrette
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
59
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Orange Juice (fresh)1 cup
Wine Vinegar (white-)2.5 tsps
Salt1 cup
Olive Oil2 tbsps
Basil Leaves (chopped fresh)Directions:
1
Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters
2
In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine
3
With motor running add oil in a slow stream
4
Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered
5
Bring vinaigrette to room temperature before serving
6
In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool
7
(Make sure water returns to a full boil before adding each batch of lobsters
8
) When lobsters are cool enough to handle, remove tails and claws and discard bodies
9
With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired
10
Lobsters may be prepared up to this point 1 day ahead and chilled, covered
11
Prepare grill
12
Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter
13
Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher
14
Brush meat in lobster tails with some vinaigrette
15
Grill tails, meat side down, in batches if necessary, 3 minutes
16
Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes
17
Transfer tails to platter
18
Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered
19
Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters
20
In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine
21
With motor running add oil in a slow stream
22
Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered
23
Bring vinaigrette to room temperature before serving
24
In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool
25
(Make sure water returns to a full boil before adding each batch of lobsters
26
) When lobsters are cool enough to handle, remove tails and claws and discard bodies
27
With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired
28
Lobsters may be prepared up to this point 1 day ahead and chilled, covered
29
Prepare grill
30
Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter
31
Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher
32
Brush meat in lobster tails with some vinaigrette
33
Grill tails, meat side down, in batches if necessary, 3 minutes
34
Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes
35
Transfer tails to platter
36
Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered
37
Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs
38
Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs