Fifteen Minute Southern Rocklobster Nage

Serves 2

Ingredients

50 ml (2 fl oz) extra-virgin olive oil
1 x 800 g (1 lb 12 oz) crayfish/rocklobster, cooked and shelled, tail cut into medallions
Sea salt
500g (1 lb 2 oz) clams
1 brown onion, finely diced
2 garlic cloves, crushed
6 baby carrots, peeled
1 leek, finely sliced
500 ml (1 pint) white wine
Juice of half a lemon
Pepper
100 g (3½ oz) cultured butter
2 tablespoons basil leaves
1 tablespoon finely chopped tarragon
8 tablespoons cooked macaroni (made from 4 tablespoons uncooked)

Method

Preheat a large pot over medium heat, add the olive oil. Once the oil is hot, add the rocklobster medallions and sauté for 1 minute, then season with sea salt.
Add the clams, followed by all the vegetables in quick succession. Sauté on high heat, stirring constantly. Add the white wine and place the lid on the pot. Cook on high for 4 minutes.
Season with the lemon juice and salt and pepper. Add the butter, and stir well. Once the butter is mixed into the bubbling juices, add the herbs and pasta, cook for 1 minute and serve.

Fifteen Minute Rocklobster Nage is a wonderful example of the simplicity of true French bistro cooking; a simplicity that in no way diminishes the excellence of the finished dish or the refined flavours it delivers.

Recipe adapted from Shannon Bennett's My French Vue, published by Simon and Schuster 2007, image copyright © Simon Griffiths