Recipes : Linguini and Lobster Caribe : Food Network

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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.