By John Williams of The Ritz, London "Making a sauce using the shells of the lobster gives great intensity of flavour to the sauce. Well worth the effort." Preparation Time: 20 minutes Cooking Time: 1 hour | Serves 4 For the sauce: 2 x cooked lobster 75g / 3oz butter 1 small onion, diced 1 carrot, diced 1/2 celeriac, diced 1/2 fennel, diced 6/8 cardamom pods 10 coriander seeds 2 tbsp fresh chopped coriander 1 tbsp freshly chopped ginger 250ml / 9fl oz fresh fish stock 125ml / 4fl oz fresh chicken stock 3 tbsp double cream For the rice: 250g / 11oz Tilda Pure Basmati Rice 50g / 2oz butter 1 small onion, finely chopped 2 cloves of garlic, finely chopped 1 tbsp freshly chopped ginger 2 cardamom pods 10 coriander seeds 1 fresh bay leaf Seasoning For the lobster: 125g / 4oz butter Seasoning: coriander leaves, to garnish For the sauce: Take the lobsters and break off the head, remove the tail meat and crack the claws to remove the meat and put to one side. Clean the head and any grey matter. Chop the shell into pieces. Heat the butter in a heavy saucepan add the shells and cook for 5 minutes. Add the onion, carrot, celeriac and fennel and cook for 10 minutes. Add the cardamom pods, coriander seeds, coriander and ginger and cook slowly for 5 minutes to release all the flavours. Add both stocks and simmer on a gentle heat for 10 minutes or until the liquid has reduced by three quarters. Add the cream and simmer very gently for 5 minutes. Season to taste. Pour the sauce through a fine sieve. For the rice: Heat the butter in a pan over a medium heat add the onion and cook for a couple of minutes then add the garlic, ginger, cardamom pods, coriander seeds and bay leaf. Cook for 5 minutes to release the aroma. Add the rice and a little salt and 600ml/ 1 pint of water. Bring to the boil and cover with a tight fitting lid. Cook gently for 8-10 minutes. Remove the bay leaf. Once cooked run a fork through the rice just before serving to fluff it up. For the lobster: Heat the butter and cook the lobster meat for 4 minutes, drain onto a kitchen paper. Serve the lobster alongside the rice. Whisk the sauce and pour generously over the lobster, and garnish with a few coriander leaves. Tips: If you would prefer to use a dressed lobster choose one that has no mayonnaise added. Remove the meat and follow the recipe as above. If using stock cubes to make the stock, use a whole cube for the fish stock and only half a cube for the chicken stock.