Grilled Lobster With Orange Chipotle Vinaigrette Recipes

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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

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.

LOBSTER SALAD ON BRIOCHE WITH VANILLA-ORANGE VINAIGRETTE



Lobster Salad on Brioche with Vanilla-Orange Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 cups orange juice
1-ounce ginger, peeled and sliced
1/4 vanilla bean, split and scraped
2 star anise
1 lime, juiced
1 tablespoon Dijon mustard
1 1/2 teaspoons Thai fish sauce
1/2 cup pure olive oil
1/2 cup extra virgin olive oil
10 haricots verts
2 (1 1/4 pound) lobsters
4 slices brioche, cut round
1 avocado, diced
1 fennel bulb, sliced paper thin
1/4 cup pumpkin seeds, toasted
10 leaves baby lola rosa lettuce, washed
Salt and pepper, to taste

Steps:

  • In small pan place the orange juice, ginger, vanilla and star anise. Reduce until 3/4 cup remains. Strain and reserve in a bowl. When room temperature, add the lime juice, mustard and Thai fish sauce. Slowly whisk in the olive oils, reserve.
  • Bring a small pot of water to a boil, add salt. Remove the tips off the haricots verts. Cook them until tender and refresh in ice water. Cut into thirds.
  • Boil a large pot of salted water. Add the lobsters. When they float, remove them from the water (about 5 minutes). Remove the tail and claw meat. Dice the claw meat. Slice the tails in half lengthwise. Toast the brioche. Mix the haricots verts, avocado, fennel, pumpkin seeds, claw meat, salt and pepper and enough dressing to coat well.
  • Divide this salad on the plates. Place the toasted brioche on top. Toss the tails and lola rosa with dressing to coat, season with salt and pepper. Place the tails on the brioche. Top with a small bouquet of lola rosa. Drizzle some dressing around the plate and serve.

GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE



Grilled Lobster with Orange Chipotle Vinaigrette image

Categories     Blender     Backyard BBQ     Orange     Basil     Lobster     Hot Pepper     Grill     Chill     Grill/Barbecue     Gourmet

Yield Serves 8

Number Of Ingredients 10

eight 1 1/2-pound live lobsters
3/4 teaspoon finely grated fresh orange zest
1 cup fresh orange juice
1/4 cup white-wine vinegar
1 1/2 tablespoons canned chipotle chilies in adobo, or to taste
2 1/2 teaspoons salt
1 teaspoon firmly packed brown sugar
1 cup olive oil
2 tablespoons chopped fresh basil leaves
Garnish: basil sprigs

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.

SNAPPER WITH ORANGE CHIPOTLE VINAIGRETTE



Snapper with Orange Chipotle Vinaigrette image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup fresh orange juice
3 tablespoons white vinegar
1 tablespoon chipotle chilies in adobo sauce
1 teaspoon coarse salt
1 teaspoon brown sugar
1/2 cup olive oil
1/2 bunch mint, leaves only, chopped
4 to 6 (6ounce) snapper fillets, skinned
Olive oil for brushing fish
Coarse salt and freshly ground black pepper

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 TAILS WITH GARLIC BUTTER



Grilled Lobster Tails with Garlic Butter image

A pretty easy version of grilled lobster tails, that my family enjoys.

Provided by Lyle Barrow

Categories     100+ Everyday Cooking Recipes     Gourmet     Main Dishes     Seafood

Time 25m

Yield 4

Number Of Ingredients 9

½ cup salted butter, softened
2 tablespoons minced garlic
1 dash hot sauce
freshly ground black pepper to taste
4 (6 ounce) lobster tails
4 (10 inch) skewers
1 tablespoon olive oil, or to taste
kosher salt to taste
1 medium lemon, cut into wedges

Steps:

  • Combine butter, minced garlic, hot sauce, and pepper in a bowl; mix until fully combined. Set aside.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears. With your fingers, press shell halves of the tails apart. Flip them over, and insert a skewer down the lobster tail so that the tail is easier to remove after cooking and doesn't curl up. Brush tails with olive oil and season with salt.
  • Place lobster tails on the preheated grill with the cut shell sides down; grill until shells are bright in color, 5 to 8 minutes. Flip and spoon 1 tablespoon butter mixture onto the butterflied meat through the cut in the shell. Grill until lobster meat is an opaque white color, 4 to 7 more minutes, basting once more with butter mixture.
  • Remove lobster tails from the grill and serve with more garlic butter and lemon wedges.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 5.7 g, Cholesterol 162.5 mg, Fat 30.5 g, Fiber 1.3 g, Protein 27.2 g, SaturatedFat 17.2 g, Sodium 694 mg, Sugar 0.1 g

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

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.

GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE



Grilled Lobster With Orange Chipotle Vinaigrette image

Make and share this Grilled Lobster With Orange Chipotle Vinaigrette recipe from Food.com.

Provided by lazyme

Categories     Lobster

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

8 live maine lobsters (1 1/2-pounds each)
3/4 teaspoon orange zest, finely grated
1 cup orange juice, fresh
1/4 cup white 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

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.

Nutrition Facts : Calories 372.1, Fat 28.2, SaturatedFat 4, Cholesterol 190.5, Sodium 1362.7, Carbohydrate 4.2, Fiber 0.2, Sugar 3.3, Protein 25.1

GRILLED FINGERLING-POTATO SALAD WITH CHIPOTLE BACON VINAIGRETTE



Grilled Fingerling-Potato Salad With Chipotle Bacon Vinaigrette image

A vinegary potato salad with bacon is one of the great Germanish summertime traditions. Here I've added a Mexican accent in the form of the canned, smoked jalapeño known as chipotle chile en adobo. (A small can, well covered, will keep for months in the refrigerator.)

Provided by Sam Sifton

Categories     easy, salads and dressings

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

12 to 14 small fingerling potatoes
4 slices bacon
1 large red onion, peeled and sliced in rounds
5 tablespoons extra-virgin olive oil
1 tablespoon rendered bacon fat
4 tablespoons red-wine vinegar
1 chipotle chile en adobo, or to taste, mashed and minced
Kosher salt and freshly ground black pepper to taste

Steps:

  • Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)
  • Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
  • Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.
  • Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.
  • For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams

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From adventuresinthekitchen.com


CHIPOTLE HONEY VINAIGRETTE -- COPYCAT RECIPE | MEXICAN PLEASE
2017-07-24 4 garlic cloves. 1 teaspoon oregano (I used Mexican oregano but regular is fine) 1/2 teaspoon cumin. 1 teaspoon salt. freshly cracked black pepper. squeeze of lime. splash of water. Add ingredients to a blender or food processor and give it a good whirl. And now take a taste to check on the heat and sweetness.
From mexicanplease.com


GRILLED LOBSTER WITH LEMON AND HERBS - RICARDO
Season with salt and pepper. Drizzle the lobsters with half of the herb oil. Reduce the heat to medium. Place the lobsters on the grill, cut side up. Close the lid and cook for 8 to 10 minutes. Crack the lobster claws with lobster pliers. Drizzle the lobsters with the remaining oil. Grill the lemon halves, cut side down.
From ricardocuisine.com


GRILLED LOBSTER TAIL RECIPE (FAST & EASY!) | WHOLESOME YUM
2021-06-24 In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Set aside. Place the lobster tails on the preheated grill, flesh side down. Cook undisturbed for 5-6 minutes, until the flesh underneath is starting to brown and almost cooked through.
From wholesomeyum.com


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