Linguini and Lobster Caribe

Recipe courtesy Joshua Adam Garcia

Show: The Next Food Network StarEpisode: Meet the Press

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
20 min
Level:
Intermediate
Yield:
2 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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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.

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Comments & Reviews

recipe Linguini and Lobster Caribe
Rosanna Bronx, NY 07-23-2007
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I love Jag, his food is great!!!!!
Rated: 5 stars out of 5

I think this recipe and dish when I saw it made my mouth water and defintely looked like "Latin Fusion" with the look of the... caribe. I'm so sad that Jag had to leave, I love Amy, but I love Jag the most!!! I miss seeing him cook! Please find a way to get him back on the food network please!!!Read more
recipe Linguini and Lobster Caribe
JULIA Hendersonville, NC 07-17-2007
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More then a f ive star winner
Rated: 5 stars out of 5

Jag, This is by far the best pasta recipe I have ever eaten, and not hard to make either.Everyone at my table wanted the... recipe, and I told them it came from (in my humble opinon) the winner of the next food network star. Of course you won't be reconized as such by that network, but you worked hard for that, and that is what you should be judged by. not by an indescrition. so what do you think everyone on tv doesn't cut a corner sometime? Jag keep up the great work, know you are admired by tons of us and we will miss you, Wish you the best and love to you from the south.Read more
recipe Linguini and Lobster Caribe
KEN Honolulu, HI 07-17-2007
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Great!
Rated: 4 stars out of 5

Quick, easy, fresh. What more can you ask for?
recipe Linguini and Lobster Caribe
Anonymous 07-16-2007
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Very GREAT. I love sea food
Rated: 5 stars out of 5

Well I think this was a very great recipe from Joga, sadly he resigned. =[
recipe Linguini and Lobster Caribe
Anonymous 07-16-2007
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Love the Use of Achiote
Rated: 5 stars out of 5

Never thought of using achiote oil in a pasta dish but what a great idea and it flavors it deliciously. I am not on a lobster... budget so I substituted extra large shrimp. Using shrimp shells in the pasta water is a great flavoring idea as well (just remember to remove the shells before you add the pasta or you'll be picking shells out of the strainer!). Really is a very simple dish when you get down to it -- factoring out the shelling and deveining of the shrimp, it was less than 30 minutes. Bravo JAG! So sorry you had to bow out and I think we could have all lived with your one indiscretion but what's done is done, so please move forward and enjoy your life and don't let this get you down!Read more
recipe Linguini and Lobster Caribe
cindy ronkonkoma, NY 07-16-2007
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Od GOOD
Rated: 5 stars out of 5

uhmmm...delicioso