Grilled Lobster with Spicy Citrus Vinaigrette

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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2 Tbsp. red onion, finely chopped
1 Tbsp. garlic, chopped
1-1/2 cups orange juice
1/2 cup lime juice
2 tsp. Dijon Mustard
1/4 cup sherry vinegar
1 Tbsp. ancho chile (made into a powder)
1-1/2 cup clarified butter
Salt and Pepper to taste
4 large lobster tails


Heat a medium sauce pan over high heat and saute the onions until translucent. Add the garlic and cook until aromatic. Add the orange and lime juices and reduce to about 1/3 cup. Remove from the heat and let cool to room temperature. Add the citrus reduction, Dijon mustard, sherry vinegar and ancho chile powder to a blender and run for 20 to 30 seconds. While blender is still running, slowly add the butter until the sauce emulsifies. Season to taste and return to the sauce pan and hold over low heat.


Using a sharp knife, split the lobster tails in half lengthwise and season the flesh side of the lobster with salt and pepper, then brush with vinaigrette. Prepare the grill for direct grilling over high heat (spray or rub the grill with olive oil to minimize sticking). When the grill is hot, place lobsters flesh side down and grill for 2 to 3 minutes. Flip and brush generously with vinaigrette. Continue cooking for another 7 to 10 minutes, depending on their size. Remove from the grill and brush liberally with more vinaigrette. Remove the lobster meat from shell.

Serve with grilled corn on the cob and chipotle Butter.