PS - Feel free to use one or all of the mentioned seafood. I think just prawns makes for a great dish. I'm not sure if using a firm white fish would work as it might break up too much but I suppose other shellfish like clams and scallops would be pretty special.
Author: Edwina Stuart
Serves: 4
Ingredients
4 small lobster tails, in shell
12-16 large raw prawns, peeled and deveined
2 small whole calamari, cleaned, scored and sliced into strips
½ bottle white wine
400- 600g fresh linguine (my mum used a parsley pasta, plain is fine)
4 handfuls of baby spinach (rocket would be lovely also)
50g unsalted butter, melted
2 eschallots finely sliced
¼ teaspoon saffron threads
300 ml cream (my mum uses light cream)
¼ cup pernod (my mum uses ⅓ cup)
Instructions
To poach the seafood, pour the white wine and equal parts water into a fish steamer or saucepan and bring to a simmer.
Place the seafood in and poach until just cooked (a little under is best). About 5 minutes for small lobster tails, then prawns and calamari for 3 minutes. Remove and set aside covered to keep warm. Lobster tails will need to be removed from their shells at this time, carefully.
On a low heat add the cream and pernod and simmer until combined, don't boil.
Cook the pasta according to directions.
Arrange a handful of baby spinach on each plate, serve a good heap of pasta then arrange seafood on top. Pour a generous serving of sauce over each plate.
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/01/03/2966/