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1
Make the 2 sauces first and set aside; they can be made 2 hours in advance.
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2
Chipotle Lime Oil: (makes about 2/3 cup).
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3
Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes.
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4
Carefully mix in next 4 ingredients.
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5
Stir until salt dissolves.
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6
Remove from heat.
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7
(Can be made 2 hours ahead.)
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8
Mix in cilantro.
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9
Ginger-Green Onions Butter: (makes about 1/2 cup).
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10
Cook oil and ginger in small saucepan over medium-low heat 2 minutes.
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11
Carefully add wine; simmer until reduced by half.
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12
Remove from heat.
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13
Add green onions and butter.
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14
Season with salt and pepper.
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15
(Can be made 2 hours ahead.
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16
).
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17
Lobster:.
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18
Drop 1 lobster, head first, into large pot of boiling water.
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19
Cover; cook 3 minutes (lobster will not be fully cooked).
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20
Using tongs, transfer lobster to baking sheet.
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21
Return water to boil.
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22
Repeat with second lobster.
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23
Transfer 1 lobster, shell side down, to work surface.
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24
Place tip of large knife into center of lobster.
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25
Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail.
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26
Use poultry shears to cut through shell.
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27
Repeat with second lobster.
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28
Prepare barbecue (medium-high heat).
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29
Keeping lobster halves meat side up, brush shells with olive oil.
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30
Place halves, meat side up, on barbecue.
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31
Brush meat with oil; sprinkle with salt and pepper.
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32
Place pans with sauces at edge of barbecue to rewarm.
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33
Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes.
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34
Serve, passing warm sauces separately.
