For seafood cream
Chop the vegetables and sauté over low heat until they pick color. Add whole lobster, shell and all. The roast a while and we water with a stream of cognac to flambearlas. When the fire goes out , add the tomato sauce and fish stock and boil a few minutes. All with the blender grind and we go through a sieve and add salt.
Chop very fine onion and sauté over low heat for half an hour. Add the crab to do for a while with the onion. Add a splash of brandy and flambé. Add the cream of seafood and some tomato sauce and give the salt.
We salt loins and placed in a baking dish without a spine oil, spoonfuls of "I txangurro" above and the second spine. We put a knob of butter over everything and bake for 8-10 minutes at 180 ° C. We put on a plate hot seafood sauce over the hake and prawns , peeled crowned with some grilled.