Finely dice the garlic and small onion; chop the tomatoes.

Finely chop the Carabinero prawn meat; reserve it chilled for the omelette.

Sauté the Carabinero prawn heads in a saucepan over medium heat until fragrant.

Add the onion and garlic; cook gently without browning them.

Pour in the white wine and reduce it until nearly evaporated.

Add the red port and reduce it by about half.

Stir in the chopped tomatoes; add chicken stock, thyme, and bay leaf.

Simmer the stock gently for 60 minutes; remove the thyme and bay leaf.

Blend the stock very lightly; strain it through a fine sieve, pressing the solids.

Reduce 200 ml of strained stock to 100 ml; reserve any extra stock for another use.

Add the heavy cream and simmer until lightly thickened; stir in 5 g butter, salt, and pepper.

Warm two serving plates in a 100°C / 212°F oven.

Melt 20 g butter and cook the lobster tails gently until just opaque.

Whisk the six eggs with the chopped Carabinero prawn meat, salt, and pepper.

Heat olive oil and 5 g butter in a nonstick pan; pour in half of the egg mixture.

Cook the omelette over low heat until softly set; fold it and transfer it to one warm plate.

Repeat with the remaining egg mixture; place the second omelette on the other warm plate.

Top each omelette with one lobster tail; spoon the warm prawn bisque around it.