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Grilled Lobster with Creamy Chili Vinaigrette

  • 2servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, D
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup mayonnaise

  2. 1/4 cup chopped fresh cilantro

  3. 3 tablespoons red wine vinegar

  4. 2 tablespoons fresh lemon juice

  5. 2 tablespoons Dijon mustard

  6. 2 tablespoons chili-garlic sauce*

  7. 2 garlic cloves, minced

  8. 2 teaspoons sugar

  9. 3/4 cup plus 2 tablespoons olive oil

  10. 9 ounces angel hair pasta

  11. 2 10- to 12-ounce lobster tails (thawed if frozen), split lengthwise in half

  12. 1 tablespoon butter

  13. 2 tablespoons chopped fresh chives

  14. 2 tablespoons chopped fresh parsley

  15. Lemon wedges

Instructions Jump to Ingredients ↑

  1. 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.)

  2. 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.

  3. 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.

  4. 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.

  5. Available at Asian markets and in many supermarkets.

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