Wood Grilled Oysters In Chipotle Vinaigrette Recipes

Steps:

• 1. Prepare a hot fire in a grill.
• 2. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. (Vinaigrette can be made up to 4 days ahead of time and stored, covered, in the refrigerator.)
• 3. Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl.
• 4. Arrange the oysters on plates or a platter and serve, passing extra vinaigrette at the table.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place butter in a small bowl. Stir in chipotle pepper and set aside.
• Grill oysters for 4 minutes. Transfer oysters to a plate. Spoon chipotle butter over the oysters and serve.

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.