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Rock lobster & cockle linguine with peas in a saffron Pernod sauce

Method

  • Soak the cockles in cold water with a little flour overnight (to help expel any sand). Then rinse and drain well.
  • When ready, heat a little oil in a heavy-bottomed pan and seal the seasoned lobster medallions on both sides. Then add the garlic and cockles. Stir and cook for 30 secs. 
  • Add the wine, Pernod, capsicum and saffron. Stir, cover and cook for 3-4 mins. 
  • Then add the cream and peas. Stir, cover and cook until the sauce has reduced. 
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well and toss with seasonings and a little oil. 
  • To serve, arrange the lobster around individual plates and mound the pasta in the middle. Then spoon the cockles and sauce over the top and garnish with the chervil and a sprinkling of fresh oil. 
  • nb. Discard any cockles that don't open. 
  • Leigh Irish - Flying Fish Café, Adelaide

Ingredients

  • 100 gm cockles
  • plain flour
  • olive oil
  • 400 gm rock lobster medallions
  • sea salt & freshly ground pepper
  • 2 tspn minced garlic
  • 200 ml dry white wine
  • 60 ml Pernod
  • 60 gm finely diced red capsicum
  • 2 pinches saffron threads
  • 70 ml cream
  • 60 gm green peas
  • 150 gm squid ink linguine (or plain linguine)
  • juice of 1 lime
  • fresh chervil leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm