Caldereta de llagosta

Step 1: Check the 2 live spiny lobsters (or European lobsters): they must be alive and moving; do not use any that are dead or limp. Chill them in the freezer for 30 minutes to make them drowsy.

Step 2: On a board, push a heavy knife firmly through the head just behind the eyes to kill each lobster at once. Twist off the head, cut the tail into 3–4 rounds through the shell, and crack the legs. Scoop the greenish liver and any coral from the head into a small bowl and keep it.

Step 3: Heat the 6 tbsp olive oil in a wide clay pot or casserole over a medium-high heat. Sear the lobster pieces for 2 minutes until the shells turn red. Lift them out.

Step 4: Lower the heat to medium-low and cook the 2 onions and 1 green pepper for 15 minutes until soft and golden. Add the 4 cloves garlic for 1 minute, then the 1 ⅓ lb ripe tomatoes, and cook for 15 minutes until the sofrito is thick, dark red and the oil separates. A common mistake is rushing this; a pale sofrito gives a thin, sharp broth.

Step 5: If using, add the 3 tbsp brandy and let it bubble for 1 minute. Pour in the 5 cups hot water or light fish stock, add the head pieces and 1 tsp salt, and simmer for 10 minutes.

Step 6: Pound the ⅔ oz blanched almonds, 1 clove garlic and 3 tbsp flat-leaf parsley to a paste in a mortar, then work in the reserved liver and a ladle of broth.

Step 7: Return the tail and claw pieces to the pot, stir in the picada and simmer for 6–8 minutes, without stirring hard, until the lobster flesh is white and opaque all the way through. Taste for salt.

Step 8: Lay the 8 slices dry country bread in warm soup plates, ladle the broth and lobster over it and serve at once.