Grilled Lobster With Orange Chipotle Vinaigrette Recipes

SNAPPER WITH ORANGE CHIPOTLE VINAIGRETTE

Steps:

• In a blender or food processor fitted with the metal blade, combine the orange juice, vinegar, chipotle chilies, salt, and sugar and blend until chilies are finely chopped. With the motor running, add the oil in a steady stream and blend until incorporated. Adjust seasonings, add the mint and set aside. The vinaigrette can be refrigerated overnight without the mint, which should be added just before serving.
• Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, transfer snapper fillets to a serving platter or individual plates and drizzle with the orange chipotle vinaigrette.

GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE

Steps:

• Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
• In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving.
• 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.)
• When lobsters are cool enough to handle, remove tails and claws and discard bodies. With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired. Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
• Prepare grill.
• 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.
• Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher. Brush meat in lobster tails with some vinaigrette. Grill tails, meat side down, in batches if necessary, 3 minutes. 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. Transfer tails to platter. Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
• Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.

GRILLED LOBSTER WITH ORANGE CHIPOTLE GLAZE

Steps:

• Melt 2 tbsp of the butter in a saucepan over medium heat. Cook the shallot, garlic and ginger until softened. MIx the cornstarch with the orange juice until dissolved. Pour into the saucepan and stir until thickened. Add salt, turn off heat and set glaze aside for 15 minutes. Strain glaze and add chipotles to taste. Keep warm.
• Preheat grill. Kill lobsters by inserting a sharp knike in between the head and tail to sever the spinal cord. Split the lobsters in half lengthwise and remove the dark vein and contents of head.
• Melt the remaining 2 tbsp butter and brush over lobster meat. Pour half of the glaze into a small bowl and brush the lobsters generously with the glaze. Place the lobsters on the grill over medium low heat, cut side up and close lid. Lobsters should remain shell down the whole time.
• Every 2 minutes, brush with more glaze. The lobsters will be done when the meat is firm and the juices bubble in the shell, about 5 - 7 minutes. Discard the remaining glaze used for basting.
• Serve lobsters with the reserved glaze on the side if desired.

GRILLED LOBSTER AND POTATOES WITH BASIL VINAIGRETTE

Steps:

• Plunge lobsters headfirst into a 12-quart pot of boiling salted water . Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water. Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil.
• Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander.
• When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin. Halve lobsters lengthwise using a large heavy knife. Reserve green tomalley and any orange roe from bodies for another use if desired.
• Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
• While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl. Add oil in a slow stream, whisking until well blended, then stir in basil.
• Halve potatoes. Oil grill rack, then grill potatoes, cut sides down, covered only if using a gas grill, turning over once, until grill marks appear, about 4 minutes total. Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.
• Oil grill rack, then grill 4 lobster halves, cut sides down, and all of claws, covered only if using a gas grill, until grill marks appear on meat, about 4 minutes. Turn over bodies and claws and grill in same manner 4 minutes more. Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered. Grill remaining lobster halves in same manner and add to same bowl, tossing to coat.
• Arrange arugula on a large platter and top with grilled lobster and potatoes. Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.

GRILLED LOBSTER SALAD WITH ORANGE TARRAGON DRESSING

Steps:

• Prepare dressing by whisking tarragon, juice and zest of 2 oranges, Dijon mustard and oil together in a medium bowl. Season dressing to taste with salt and white pepper.
• Set aside 1/4 cup of the dressing to use as a marinade for the lobster tails.
• Spoon some of the marinade onto the lobster meet through the spilt in the shells.
• Prepare grill for medium high heat. Place lobster on the grill split side up.
• Grill lobster tails for 8 minutes per side or until meat is opaque and can be easily pulled from the shells.
• On 4 serving plates place lettuce leaves as a bed for the salad.
• Remove the lobster meat from the shell and cut each tail in half lengthwise.
• Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of the two remaining oranges.
• Drizzle each serving with dressing; pass additional dressing on the side.

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
• Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
• Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

GRILLED LOBSTER

Steps:

• Bring a large pot of water to a boil and salt it. Using tongs, put lobsters in pot, one by one. Cover pot. Cook just until bright red, about 2 minutes each (longer if lobsters weigh more). Remove lobsters from pot with tongs; plunge into a bowl, sink or bucket of ice water; then continue cooking, or refrigerate for up to a day.
• Prepare grill; heat should be medium-high and rack about 4 inches from fire. Cut lobsters in half along back, then grill for 3 to 5 minutes on each side, starting with cut side up, sprinkling with salt and pepper before turning. Lobster is done when meat is firm and opaque. Serve with lemon wedges or melted butter, or both.