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For the pasta water: Begin by bringing your pasta water to a boil then reducing to a simmer.
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Add reserved lobster shells, oiled annatto seed, 1/2 onion, salt and fresh culantro.
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You may do this a day in advance.
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For the lobster: Bring a saute pan to medium-high heat.
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Add 1 1/2 ounces achiote oil and 1 tablespoon butter; adding remaining oil to simmering pasta water with seeds.
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Drop pasta into seasoned water.
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Add sliced onion to saute pan and cook until slightly caramelized.
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Add lobster meat and continue to saute until slightly firm and opaque, about 2 minutes.
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Season with salt and freshly ground black pepper.
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Add sliced garlic, tomato and chopped culantro.
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Saute lightly for 1 minute.
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Add white wine and crushed red pepper.
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Reduce by one quarter.
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Add chicken broth and simmer.
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Add butter and stir to incorporate.
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Drain pasta and toss lightly with lobster saute.
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Plate and top with shaved Parmesan and chiffonade of culantro and serve immediately.
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This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star.
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Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
