Lobster cream

Ingredients

• A lobster head
• 5-7 shrimp heads
• 1 red or white fish head
• 2 ounces of butter
• 1/2 cup of vegetable oil paint
• 3 cloves of garlic
• 1 medium onion
• 1 green chili pepper
• a few sprigs of thyme, to your liking
• 2-3 cloves of garlic
• 2 ripe tomatoes, of natural quality
• 2-3 tablespoons of tomato puree
• 2 cups of spicy fish broth
• 1/4 cup of wheat flour
• a few drops of Tabasco sauce, to your liking
• Hot sauce, your choice
• Okay, as you wish.
• 60 ml of cognac
• 60 ml of white wine
• 60 ml of milk cream

Crush the shrimp, crab, and fish heads.

In a stainless steel or enameled pan (not cast iron or aluminum, as this could affect the color of the mixture), pour in one tablespoon of melted butter and oil paint in equal proportions.

Rehogue, by constantly stirring this grease, crushed the clove heads.

Add and continue to stir: garlic, onion, green chili pepper, thyme, wild garlic, fresh tomatoes, and tomato puree, in that order.

Prepare a spicy fish broth base in a pot, and add 2 tablespoons of roux (flour mixed with butter).

Stir well and let it simmer for 1 hour.

Then, add a few drops of Tabasco sauce, Worcestershire sauce, and salt to taste.

Pass the mixture through a sieve, pressing the ingredients to try and extract as much as possible from each one.

In a saucepan, heat the cognac, then add the red wine and pour it in.