Follow these steps for perfect results
Water
Boiling
Kosher salt
Lobster shells
Reserved, oiled
Annatto seed
Oiled
Onion
Reserved
Culantro
Fresh
Achiote oil
Olive oil
Extra-virgin
Annatto seed
Reserved oiled
Butter
Divided
Spanish onion
Thinly sliced
Lobster tails
Cleaned and roughly chopped
Salt
Black pepper
Freshly ground
Garlic
Thinly sliced
Roma tomatoes
Seeded and roughly chopped
Spanish culantro
Chopped
Spanish culantro
Thinly sliced
White wine
Crushed red pepper
Chicken broth
Linguini
Thin
Bring pasta water to a boil and then reduce to a simmer.
Add reserved lobster shells, oiled annatto seed, 1/2 onion, salt and fresh culantro to simmering pasta water.
Bring a saute pan to medium-high heat.
Add 1 1/2 ounces achiote oil and 1 tablespoon butter to the saute pan; add 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 to the saute pan.
Saute lightly for 1 minute.
Add white wine and crushed red pepper to the saute pan.
Reduce the wine 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.
Expert advice for the best results
Use high-quality lobster for the best flavor.
Don't overcook the lobster; it should be slightly firm.
Adjust the amount of crushed red pepper to your spice preference.
Everything you need to know before you start
20 minutes
Pasta water can be prepared a day in advance.
Serve in a shallow bowl, garnished with culantro.
Serve with a side of crusty bread.
Pairs well with the seafood and herbs.
Discover the story behind this recipe
Showcases Caribbean flavors and seafood.
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