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 |