Fairground lobster recipe

Ingredients to make fairground lobster:

Boil water and salt with some vegetables (carrot, tomato skin, onion…).
When the water is ready, insert the lobster claws (with a cut to open them better) for 5/7 min.
Remove the tongs and reserve next to the tail of the lobster cut in half.
Boil the spinach and set aside; fillet the garlic.
Chop the onion, dried tomato and boiled carrot into cubes.
The tangerine rind (without the white part) and the cilantro in thin strips.
The chili or hot pepper in half, without seeds.
Let everything macerate with oregano, oil and a little tangerine juice as a vinaigrette.
With the head of the lobster we prepare a very reduced broth that we will add to the previous vinaigrette at the last moment
Cut the head in half and fry it with a little crushed tomato, garlic and chopped onion; add a splash of sherry or white wine, let it evaporate and add a saucepan of water. Allow to reduce slowly until obtaining a thick broth.
Finally, sauté the spinach with the garlic and the lobster separately.
Arrange on the plate and drizzle with the vinaigrette hot reduced broth.