Lobster or Shrimp açorda

cook the seafood in the least amount of water possible.
this water can be flavored with a sprig of parsley, a carrot and a glass of white wine, or the seafood can also be cooked in a broth where previously a fish fillet with a sprig of parsley, a carrot and a glass of White wine.
in this case, fish broth should no longer be added to the dish.
after the cooked seafood, it is removed from the shell, taking advantage of the corals and the filling of the heads.
seafood is reserved.
the carapaces and heads are stepped on and boiled in the water in which the seafood has been cooked, with the pan uncovered; this boil aims to concentrate the aroma of seafood.
the water is passed through a sieve.
brown the garlic cloves in the oil and remove
Introduce the bread previously softened with the water that served to cook the seafood (and that later baked with the heads and the shells) and the fish stock.
it is allowed to boil stirring with a wooden spoon, in order to obtain a soft and well-connected açorda.
season with salt, pepper and chilli.
add the prawns or lobster cut into small pieces and remove the açorda immediately from the heat.
the egg yolks are added, stirring quickly and decorating the surface with the legs and antennae of the lobster or some larger prawns that have been reserved for this purpose.

It is common practice to add to this stewed angler fish in chips like lobster imitation.