Grilled Lobster With Orange Chipotle Vinaigrette

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 live maine lobsters (1 1/2-pounds each)
• 3/4 teaspoon orange zest, finely grated
• 1 cup orange juice, fresh
• 1/4 cup wine vinegar
• 1 1/2 tablespoons chipotle peppers, to taste
• 2 1/2 teaspoons salt
• 1 teaspoon brown sugar, packed
• 1 cup olive oil
• 2 tablespoons fresh basil, chopped
• basil sprig, garnish

Recipe

• 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. (make sure water returns to a full boil before adding each batch of lobsters.).
• 7 when lobsters are cool enough to handle, remove tails and claws and discard bodies.
• 8 with kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired.
• 9 lobsters may be prepared up to this point 1 day ahead and chilled, covered.
• 10 prepare grill.
• 11 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.
• 12 stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher.
• 13 brush meat in lobster tails with some vinaigrette.
• 14 grill tails, meat side down, in batches if necessary, 3 minutes.
• 15 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.
• 16 transfer tails to platter.
• 17 lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
• 18 serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.