Food Network: Linguini and Lobster Caribe

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Linguini and Lobster Caribe
Recipe courtesy Joshua Adam Garcia

Ingredients
For the pasta water:
Boiling water seasoned with 1/4 cup kosher salt
Reserved lobster shells, oiled annatto seed, reserved onion 1/2, and fresh
culantro

For the lobster:
2 ounces achiote oil (2 ounces extra-virgin olive oil with 1/2 teaspoon annatto
seed -reserve oiled seeds for pasta water)
2 tablespoons butter, divided
1/2 thinly sliced Spanish onion (reserve other 1/2 for pasta water)
4 lobster tails cleaned and roughly chopped (reserve shells for pasta water)

Salt and freshly ground black pepper
2 cloves garlic, thinly sliced
2 Roma tomatoes, seeded and roughly chopped
1 bunch Spanish culantro: (you may substitute with fresh cilantro) 2 tablespoons
chopped Spanish culantro, plus 1/2 teaspoon thinly sliced or chiffonade Spanish
culantro, for garnish (reserve the rest for pasta water)
2 ounces white wine
1/4 teaspoon crushed red pepper
2 ounces quality chicken broth
8 ounces thin linguini or your favorite pasta

Directions
For the pasta water: Begin by bringing your pasta
water to a boil then reducing to a simmer. Add reserved lobster shells, oiled

annatto seed, 1/2 onion, salt and fresh culantro. You may do this a day in
advance.

For the lobster: Bring a saute pan to medium-high heat. Add 1 1/2 ounces achiote
oil and 1 tablespoon butter; adding remaining oil to simmering pasta water with
seeds. Drop pasta into seasoned water. Add sliced onion to saute pan and cook
until slightly caramelized. Add lobster meat and continue to saute until slightly
firm and opaque, about 2 minutes. Season with salt and freshly ground black
pepper. Add sliced garlic, tomato and chopped culantro. Saute lightly for 1
minute. Add white wine and crushed red pepper. Reduce by one quarter. Add chicken
broth and simmer. Add butter and stir to incorporate. Drain pasta and toss lightly
with lobster saute. Plate and top with shaved Parmesan and chiffonade of culantro
and serve immediately.

This recipe was provided by a finalist, who may or may not be a professional cook,
for The Next Food Network Star. Food Network has not tested this recipe and
therefore, we cannot make representation as to the results.