Lobster Curry With Rice

I have inherited an old cookbook, written in Spanish, from Bogota, Colombia. I don't speak Spanish, but am trying to translate it. My husband says these recipes are not what ordinary Colombians ate, but rather what the "City Folk" of Bogota would eat. The translation is going a little easier now that I know that a little spoon is a teaspoon and a big spoon is a tablespoon. Okay, I lie, it is very hard to translate these recipes, but I am trying my best.

• Ready In: 40 mins
• Serves: 6-8
• Yields: 6 portions

Ingredients

• 2  cups rice
• 2  tablespoons annatto oil (see note below)
• 1  ounce butter
• 1  large onion, chopped
• 1  tomatoes, peeled and chopped
• 1⁄2 teaspoon curry powder
• 1⁄4 cup parmesan cheese, grated
• 3  ounces tomato paste
• 1  lb lobster
•  salt

Directions

1. In a medium saucepan, heat annatto oil, butter and salt to taste, add rice and onions and cook briefly until onion is tender, about 5 minutes.
2. Add tomatoes and tomato paste and 4 1/2 cups water and simmer, covered, until rice is tender, about 20 minutes.
3. Meanwhile steam lobster in 1/2 cup water seasoned with curry powder and salt to taste.
4. Once done (meat will turn opaque), place on serving platter.
5. Add grated parmesan to rice once done and arrange around lobster on platter, and serve.
6. Note: Annatto oil is an orange colored oil that is made by heating 1/4 cup of oil with annatto seeds for a few minutes until oil turns orange. It is what makes yellow rice yellow. If you don't have this just add 1/2 teaspoon turmeric to rice to achieve a nice yellow color without altering the flavor of the rice too much, or just omit and add cooking oil.