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1
Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
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2
In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine.
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3
With motor running add oil in a slow stream.
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4
Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered.
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5
Bring vinaigrette to room temperature before serving.
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6
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.
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7
(Make sure water returns to a full boil before adding each batch of lobsters.)
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8
When lobsters are cool enough to handle, remove tails and claws and discard bodies.
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9
With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired.
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10
Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
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11
Prepare grill.
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12
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.
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13
Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher.
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14
Brush meat in lobster tails with some vinaigrette.
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15
Grill tails, meat side down, in batches if necessary, 3 minutes.
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16
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.
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17
Transfer tails to platter.
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18
Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
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19
Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.
