Norway lobster or crab tails: Break the tails of the Norway lobster (French: langoustine – it.: scampo) from the shells and remove the intestines.
Tear zest from half of the lemon and squeeze out the juice.
Peel the peppers with a peeler, remove the seeds and white partitions and cut into small cubes.
Put the shells and heads of the langoustines in a saucepan together with the bay leaf, rosemary, chili pepper as well as the lemon zest, add the wine and # liters. Pour the water. Bring to a boil and simmer quietly on low heat with the lid closed for 20 min. Drain through a sieve lined with a muslin cloth.
Cut the peeled shallots and one of the garlic cloves into cubes and sauté them together with the bell pepper pieces in a little bit of oil until a purée is formed. This will take approximately 15 min. Season with salt.
In the meantime, make the sauce: Remove the skins from the remaining garlic cloves and grind them to a paste-like consistency in a mortar with coarse sea salt. Fold in the almond kernels and breadcrumbs, and then leisurely incorporate the olive oil and juice of one lemon while murmuring throughout. This will create a consistency similar to a not-too-solid mayo.
Add the emperor grant tails to the shallot-paprika-purée form and cook in it for 2 minutes. Pour the stock and let it boil once. Taste and season if necessary.
Serve in a tureen
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