Lobster Rice from Cooks Country: Modern British Rural Cooking by Matt Tebbutt

Ingredients

• 1.5 kg cooked lobster, at room temperature
• 1 pinch of saffron strands
• 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