Best 2 Grilled Lobster With Orange Chipotle Vinaigrette Recipes

Indulge in a culinary masterpiece with our grilled lobster recipe, where succulent lobster meets a vibrant orange chipotle vinaigrette. This dish tantalizes the taste buds with a harmonious blend of flavors and textures. The lobster, grilled to perfection, boasts a tender and juicy interior encased in a slightly crispy exterior. Each bite is elevated by the zesty orange chipotle vinaigrette, a tangy and smoky sauce that complements the lobster's natural sweetness. Our recipe also includes variations for a delectable orange chipotle butter and a refreshing orange-cilantro salsa, offering a range of flavors to suit your palate. Whether you're hosting a special occasion dinner or seeking an unforgettable seafood experience, this grilled lobster with orange chipotle vinaigrette is sure to impress.

Let's cook with our recipes!

GRILLED LOBSTER WITH ORANGE CHIPOTLE GLAZE

Grilled Lobster With Orange Chipotle Glaze image

Sweet, smoky, and delicious. The glaze is also good with shrimp, scallops, or any firm fish that can be grilled. This recipe came from the cookbook: Baja, Cooking on the Edge.

Provided by Brookelynne26

Categories Lobster

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons butter
1 large shallot, minced
1 medium garlic clove, chopped
3 tablespoons fresh ginger, minced
2 teaspoons cornstarch
1 cup freshly squeezed orange juice (about 3 oranges)
1/2 teaspoon kosher salt
3 -4 tablespoons canned chipotle chiles in adobo, chopped
3 spiny lobsters (about 2 lbs each)

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 WITH CREAMY CHILI VINAIGRETTE

Grilled Lobster with Creamy Chili Vinaigrette image

Categories Dairy Herb Shellfish Backyard BBQ Dinner Mayonnaise Seafood Lobster Fall Summer Grill/Barbecue Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 2 servings

Number Of Ingredients 15

Ingredients

1 cup mayonnaise
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chili-garlic sauce*
2 garlic cloves, minced
2 teaspoons sugar
3/4 cup plus 2 tablespoons olive oil
9 ounces angel hair pasta
2 10- to 12-ounce lobster tails (thawed if frozen), split lengthwise in half
1 tablespoon butter
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Lemon wedges

Steps:

Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside.
Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil.
Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette.
*Available at Asian markets and in many supermarkets.

Tips:

Choose the right lobster: Select live lobsters that are heavy for their size and have a hard shell. Avoid lobsters with missing claws or cracked shells.
Prepare the lobster: Before grilling, remove the rubber bands from the lobster claws and cut the lobster in half lengthwise. Remove the intestinal tract (a thin, dark vein running down the center of the body) and the tomalley (a greenish substance in the head).
Marinate the lobster: Marinating the lobster in a flavorful mixture of olive oil, herbs, and spices helps enhance its taste. Allow the lobster to marinate for at least 30 minutes before grilling.
Grill the lobster: Grill the lobster over medium heat, flesh-side down, for about 5-7 minutes per side, or until the meat is opaque and cooked through. Baste the lobster with melted butter or olive oil while grilling to keep it moist.
Serve the lobster: Serve the grilled lobster immediately with drawn butter, lemon wedges, and your favorite dipping sauce, such as the orange-chipotle vinaigrette.

Conclusion:

Grilled lobster is a delicious and impressive dish that is perfect for special occasions. By following these tips and using the orange-chipotle vinaigrette recipe provided, you can create a flavorful and memorable meal that will surely impress your guests. With its tender meat, succulent flavor, and vibrant colors, grilled lobster is a culinary delight that is sure to leave a lasting impression.