For the Sauce:
Meat of 1 whole Bermuda spiny lobster, cooked, removed and cut into bite-size pieces
1 large red onion
2 tbsp butter
1 tsp nutmeg
2 tsp garlic, minced
1 tsp cinnamon
¼ cup white wine
1 tbsp curry powder
1 14oz coconut milk
5 Bermuda bananas or 3 regular bananas, sliced
1 tsp all spice

For the Rice:
½ cup white rice
1 green pepper, diced
1 red pepper, diced
1 cup chicken stock
2 scallions
a dash of white pepper
½ tsp dill
2 tbsp olive oil

Take a banana leaf and cut it to the same size and shape as the serving plate you will be using. Wash the leaf in warm water and soap—rinse well and dry thoroughly. Place on serving plate.
Sauté peppers and scallions in olive oil—add pepper and dill. Add rice stirring constantly for 1 minute. Add chicken stock—stir to mix. Place covered in oven for 20-25 minutes at 350 degrees.
Sauté onion with butter and minced garlic until onion is soft—add white wine—continue to heat on low fire for 3 minutes. Add coconut milk, curry powder, allspice, nutmeg and cinnamon. Add lobster meat and simmer for 5 minutes. Add sliced bananas. Turn off heat.
Place rice on banana leaf and top with lobster curry and garnish with long sprigs of rosemary and a hibiscus flower.
Serves 2