Caper royale
● 10g butter
● 30g shallots
● 30g fennel bulb
● 250g lobster heads
● 30g lobster coral
● 0.6l tomato water
● Salt
● Pepper
● 0.2 kg pickled caper leaves
● 50g Armagnac
● 1/2 star anís
● 0,350l cream
Tomato water
● 30kg ripe tomatoes
● 350g fine salt
● 400g sugar
Carabinero bake
● 1 Carabinero prawn
● 1 tbsp. de salt
● 1 tbsp olive oil
