1. To make the fish stock put the very small  lobster claws, the head of the lobster and ¾ pint water into a saucepan with bay leaves and a little seasoning.

2. Simmer gently for 20 minutes, strain and make liquid up to ½ pint if necessary.
3. Heat the margarine in a saucepan, then fry the sliced onion and garlic until just soft.
4. Add the flour, spices, sugar and stock and cook very gently for 5 minutes, stirring all the time.
5. Add the flaked lobster meat, the cucumber, coconut and dried fruit and bring to the boil, stirring well to keep a smooth sauce.
6. Lower the heat and cook very gently for just about 5 minutes.
7. Serve with rice and chutney.

Ingredients:

1 really large lobster or 2 medium sized lobster
2 large onions
1 teaspoon mixed spice
½ teaspoon cinnamon
1 teaspoon curry powder
½ pint fish stock
1 tablespoon lemon juice
1 dessertspoon turmeric powder
1 teaspoon sugar
2 oz. margarine or oil
rice and chutney
6 – 8 oz.  chopped cucumber
1 – 2 oz. grated or desiccated coconut
½ teaspoon powdered ginger
1 chopped clove garlic
1 – 2 oz. dried fruit
1 dessertspoon flour
2 bay leaves

Cooking time: 45 minute