First cook the rice. Wash it in cold water, then rinse and drain well. Fry it for 2-3 minutes in some olive oil until each grain is well coated with oil. Add enough water to cover plus a little bit, then season with salt. Add the saffron, put a lid on the pan and cook for about 15 minutes or until the rice is tender. Stir in the toasted nuts and raisins.
For the lobster, heat a little olive oil and butter in a large frying pan and fry the chopped onion and garlic until soft. Place the lobsters in the pan, flesh-side down, and sauté until slightly golden, then turn them on to their shells and continue frying for 2 or 3 minutes, until the shells start to go pink. Season with salt and pepper, then add the chillies and ginger. Turn up the heat, add a dash of sherry and heat for a second or two, then flame it, standing well back. When the flames have died down, add a little more sherry and cook for another 5 minutes or so, until the lobster shells have become completely pink. Transfer the lobsters to a serving dish and keep warm. Still over a high heat, add the orange juice to the pan and let it bubble until it has reduced by at least a third. Then, over a low heat, whisk in the chocolate, followed by a knob of butter. Whisk until you have a smooth, spicy sauce which, curiously, does not taste of chocolate. Pour the sauce over the lobster and serve with the rice. To make the rice look smart, you could mould it into little domes, pyramids or whatever you like, with a coffee cup or timbale mould, then turn it out on to the serving plates.
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