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.
Tools You May Need
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.