Grilled Lobster with Creamy Chili Vinaigrette

Ingredients

• 9 ounces angel hair pasta 
• 1 tablespoon butter 
• 2 tablespoons sriracha 
• 2 tablespoons dijon mustard 
• 2 tablespoons chives fresh chopped
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons parsley fresh chopped
• 2  garlic clove minced
• 2 tablespoons juice of lemon fresh
• 2 servings lemon wedges 
• 20 ounce lobster tail pieces split frozen thawed ( if )
• 1 cup mayonnaise 
• 0.8 cup olive oil 
• 3 tablespoons red wine vinegar 
• 2 teaspoons sugar 

Equipment

• bowl
• frying pan
• whisk
• pot
• grill
• aluminum foil
• broiler

Directions

1. Mix first 8 ingredients in medium bowl.
2. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
3. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
4. Drain. Rinse under cold water to cool.
5. Drain. (Can be made 2 hours ahead.) Set aside.
6. Prepare barbecue (medium-low heat) or preheat broiler.
7. Brush lobster tails with remaining 2 tablespoons oil.
8. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes.
9. Transfer to plate. Tent with foil.
10. Melt butter in heavy large skillet over medium heat.
11. Add pasta, chives and parsley; toss until heated through.
12. Place pasta on plates. Top with lobster.
13. Garnish with lemon.
14. Serve with vinaigrette.
15. *Available at Asian markets and in many supermarkets.