Linguini and Lobster Caribe Recipe

Name: Linguini and Lobster Caribe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Boiling water seasoned with 1/4 cup kosher salt; Reserved lobster shells, oiled annatto seed, reserved onion 1/2, and fresh culantro; 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 r…; 2 ounces white wine; 1/4 teaspoon crushed red pepper; 2 ounces quality chicken broth; 8 ounces thin linguini or your favorite pasta

Servings: persons

Boiling water seasoned with 1/4 cup kosher salt
Reserved lobster shells, oiled annatto seed, reserved onion 1/2, and fresh culantro
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

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.
3
You may do this a day in advance.
4
For the lobster: Bring a saute pan to medium-high heat.
5
Add 1 1/2 ounces achiote oil and 1 tablespoon butter; adding remaining oil to simmering pasta water with seeds.
6
Drop pasta into seasoned water.
7
Add sliced onion to saute pan and cook until slightly caramelized.
8
Add lobster meat and continue to saute until slightly firm and opaque, about 2 minutes.
9
Season with salt and freshly ground black pepper.
10
Add sliced garlic, tomato and chopped culantro.
11
Saute lightly for 1 minute.
12
Add white wine and crushed red pepper.
13
Reduce by one quarter.
14
Add chicken broth and simmer.
15
Add butter and stir to incorporate.
16
Drain pasta and toss lightly with lobster saute.
17
Plate and top with shaved Parmesan and chiffonade of culantro and serve immediately.
18
This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star.
19
Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Boiling water seasoned with 1/4 cup kosher salt, Reserved lobster shells, oiled annatto seed, reserved onion 1/2, and fresh culantro, 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, and more.

Yes, Linguini and Lobster Caribe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguini and Lobster Caribe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions