INGREDIENTS

INSTRUCTIONS

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.  Serves 8.
Gourmet June 1995  Converted by MC_Buster.  Per serving: 2038 Calories
(kcal); 216g Total Fat; (93% calories from  fat); 2g Protein; 30g
Carbohydrate; 0mg Cholesterol; 5334mg Sodium  Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2  Fruit; 43 Fat; 1/2
Other Carbohydrates  Converted by MM_Buster v2.0n.

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“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”