Preparation Start by chopping the lobster. To that end, the first thing to do is detaching the tail. Once detached, split the rest in half. Put it upside down so as the legs remain in an upward position After that, detach the pincers. Tap them gently so all the meat inside can be easily enjoyed when eating the pincers. If the tail is too big, it can also be split in two. Once the lobster is chopped, fry it in a pan with a pinch of salt and put it aside for a while Add salt and pepper to the chicken and brown it in a saucepan with the same oil. Stir-fry the chopped vegetables (tomatoes, carrots and onions). Cover everything and stir gently. Whenever the onion is browned, add hot water until reaching the thighs, the thyme and the bouillon cube and let everything boil on a low fire for 15 minutes. Move the thighs away and grind the sauce by adding the natural fried tomato sauce. After that, put the sauce back in the saucepan. Chop the garlics, the parsley, the almonds and the pine nuts and grind everything thoroughly. Lastly, add the chicken thighs and the lobster. Let everything boil for 5 minutes. Presentation If the dish is prepared one day in advance, it will be much more savoury.It can be presented in a casserole.