Prep. time: 30 minutes
Cooking time: 30 minutes

Serve rice and hot lemon pickle as accompaniments.

1. Open the coconut and remove the flesh; grate it and add hot water to make the milk; strain through a cloth. 
2. Cook the rice in the coconut milk: bring the liquid to a boil. Cover and cook for 15 minutes over low heat. 
3. Wash the spiny lobsters; boil them for 5 to 6 minutes, then cook for 10 minutes in the still-hot sauce (below). 
4. Serve the lobsters hot with the rice and coconut milk. 

Sauce

1. Meanwhile, sauté the crushed tomatoes in a little oil; 
2. add the shallots, garlic, ginger and cloves; salt to taste and simmer over low heat. 

In Madagascar, hot ranovola or rice water. To make ranovola, brown the rice that is stuck to the bottom of the pot and add water. The darker the color, the better.