Grilled Split Lobsters with Cilantro-Lime Vinaigrette
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
4 (1 to 1-1/2-pound) live lobsters
1/4 cup butter, melted
2 tsp. grated lime zest
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tsp. sugar
1 tsp. salt
1/2 tsp. ground chipotle chile
1/4 cup olive oil
For the lobsters:
Place the live lobsters, one at a time, belly up on a cutting board. Place the tip of a large knife in the center of the lobster and quickly cut the lobster in half from the center to the head, and then cut in half from the center to the tip of the tail. Repeat with all the lobsters.
Brush the cut sides of the lobsters with the melted butter and place them, cut-side up, on the grill. Grill with the grill lid covered, over medium-high heat for about 8-10 minutes or until the lobster turns opaque and the shells are red.
For the cilantro-lime vinaigrette:
Combine the lime zest and the next 5 ingredients in a small bowl, then slowly whisk in the olive oil until combined.
Place cooked lobsters, cut-side up, on a serving platter. Drizzle each half with 2 tsp. of the vinaigrette. Serve any of the remaining vinaigrette on the side.
Yields 4 servings.
Recipe from Coastal Living Magazine, September 2005.