Lobster Meat with Stewed Rice

Ingredients

 * 2 (2-pound) live lobsters; reserve livers and/or roe
 * 3 medium-ripe tomatoes, peeled and diced
 * ¼ cup lemon juice
 * 2 tablespoons tomato paste
 * salt to taste
 * ¼ pound shelled deveined shrimp
 * ¾ cup melted butter or margarine
 * ½ cup water
 * 1 tablespoon flour
 * 1 bay leaf, split
 * 1 medium onion, chopped
 * 1 teaspoon white pepper
 * 1 green pepper, diced
 * 2 cups cooked curried rice

Directions

 * 1) Split lobster lengthwise down the middle and remove center vein.
 * 2) Clean the lobster by removing the viscera (but save the livers and roe) and the veins and crack the claws.
 * 3) Sprinkle with lemon juice and salt, dot with butter, and roast in a preheated oven at 350°F for 30 minutes.
 * 4) Brush with butter once or twice.
 * 5) Remove claws, crack, and take out all meat, including the tail meat.
 * 6) Reserve shells.
 * 7) Dice meat, mix with liver and/or roe found in lobsters.
 * 8) Prepare a roux (brown the flour in butter), add onion and green pepper, and cook until tender; then stir in tomatoes and the tomato paste to make a gravy.
 * 9) While gravy is simmering, boil shrimp in ½ cup water with salt and split bay leaf for 15 minutes.
 * 10) Retain stock.
 * 11) Add stock to gravy, stir in salt and pepper, then lobster meat and shrimp, continue simmering until well cooked.