Linguini and Lobster Caribe

Ingredients

• 2 tablespoons butter divided
• 2 ounces achiote oil with 1/2 teaspoon annatto seed -reserve oiled seeds for pasta water) extra-virgin
• 2 ounces quality chicken broth 
• 0.3 teaspoon pepper red crushed
• 2 cloves garlic thinly sliced
• 8 ounces linguini your favorite thin
• 4  lobster tail pieces cleaned roughly chopped for pasta water (reserve shells )
• 0.5  onion spanish thinly sliced for pasta water
• 2  roma tomatoes seeded roughly chopped
• 2 servings salt and pepper black freshly ground
• 2 servings reserved lobster shells fresh
• 2 servings water seasoned with 1/4 cup kosher salt boiling
• 2 ounces white wine 
• 1 bunch culantro fresh spanish with cilantro) 2 tablespoons chopped culantro, plus 1/2 teapsoon thinly sliced or chiffonade culantro, for garnish (reserve the rest for pasta water).

Equipment

• frying pan

Directions

1. For the pasta water: Begin by bringing your pasta water to a boil then reducing to a simmer.
2. Add reserved lobster shells, oiled annatto seed, 1/2 onion, salt and fresh culantro. You may do this a day in advance.
3. For the lobster: Bring a saute pan to medium-high heat.
4. 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.
5. Add sliced onion to saute pan and cook until slightly caramelized.
6. Add lobster meat and continue to saute until slightly firm and opaque, about 2 minutes. Season with salt and freshly ground black pepper.
7. Add sliced garlic, tomato and chopped culantro.
8. Saute lightly for 1 minute.
9. Add white wine and crushed red pepper. Reduce by one quarter.
10. Add chicken broth and simmer.
11. Add butter and stir to incorporate.
12. Drain pasta and toss lightly with lobster saute. Plate and top with shaved Parmesan and chiffonade of culantro and serve immediately.