Put a live lobster into a quart of fish stock or water with a teaspoonful of salt, and boil gently for half an hour with six cloves, a piece of cinnamon about two inches long, a good pinch of saffron, eighteen cardamons, three large whole onions, a bunch of herbs (thyme, parsley, and bayleaf), and a piece of garlic the size of a clove; then strain off the stock and put it into a stewpan with three quarters of a pound of blanched Patna rice and a quarter of a pound of butter or beef dripping to cook till tender, which will take about one hour; remove the meat from the lobster, season it with ginger and salt, and cut it up into neat pieces; arrange the rice round the sides on the bottom of the pan; put the lobster in the centre, and let it remain on the stove for a quarter of an hour. Cut three or four onions in round thin slices, season with ground ginger and salt, and fry them in clarified butter till crisp and a pretty golden colour; then strain and keep them warm. Fry similarly two ounces of blanched almonds, the same weight of stoned raisins, and three or four small raw sliced tomatoes, and season them with ground ginger and salt. Turn the rice out on to a hot dish and arrange with the lobster on the top of the rice, and garnish it with bunches of almonds, raisins, tomatoes, and onions prepared as above; also little bunches of finely chopped parsley and lobster coral if you have it; also red chillies placed here and there towards the top. Sprinkle the cardamons that were cooked in the fish stock over the dish, and serve for an entrée or for second course or luncheon.