Cheers, yo Cuz"
ROMESCU SAUCE: Place 2 tbsps of the oil in a heavy pan and cook the chilli, peppers, garlic, onion and almonds over very low heat for around 20 mins or until soft and pulpy, stirring occasionally. Add the tomatoes and vinegar to the pan and cook for another 15 mins or so.
Pour the mix through a strainer into a bowl, press through as much liquid as you can. Add 4tbsps of the oil to the sieve and press this through too. Keep this strained Romescu sauce to one side.
LOBSTER AND CHICKEN: Cut the lobster** in half lengthwise, discard head and stomach tract. Take claws off in pieces and crack with back of knife, then sprinkle it and the chicken with salt (to your taste) and dredge lightly with flour. Heat the remaining oil in a heavy frying pan, add the lobster and cook for about 5 mins, turning often, until the meat is opaque and lightly browned. Remove to a shallow casserole dish.
Add the chicken to the pan and cook as above for 15 mins or so until cooked and add to the lobster. Cool the pan slightly and add the cocoa or chocolate, blending it into the pan juices. Stir in 8 fl oz (225ml) of the Romescu sauce into the pan, stir in and heat gently, then season with salt and pepper to taste.
Pour the sauce over the meats in the casserole dish to coat and bake in a pre-heated 425F (220C) oven for about 15 mins until piping hot. Serve with rice.
Note ** live lobster is hard to get here. I substitute raw, shell-on large (5-6 inch) prawns to the equal weight. It tastes just as good.