Lobster Rice

Name: Lobster Rice
Yield: Serves 4 as a starter, 2 as a main course
Cuisine: British
Ingredients: 1.5 kg cooked lobster, at room temperature; 1 pinch of saffron strands; salt and pepper; salt and pepper; 1 handful of flat-leaf parsley, roughly chopped; 2 white onions, peeled and chopped; 150 ml olive oil; 1 garlic clove, peeled and crushed; 1.5 kg winkles, in shell (optional); 75 g wild rice, cooked until split; 125 ml dry white wine; 1.5 g cockles, in shell

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

You can use a more regular risotto rice, instead of wild rice, if you prefer, and different types of shellfish work just as well.

Ingredients

2 white onions, peeled and chopped
1 garlic clove, peeled and crushed
150 ml olive oil

Europe
United Kingdom
Main course
Starter
August
Summer
July
Gluten-free

Method

In a saucepan, sweat the onion and garlic in 100ml of the olive oil for 10 minutes. Stir in the cooked wild rice and set aside.

In a separate pan, cook the winkles (if using) and cockles in the white wine until open. Discard any that do not open. Drain in a colander and keep the juices.

Pick the meat from the shellfish, using a pin. Strain the juices from the shellfish into the