Turn gently. The bread will absorb the tomato and crumble until it reaches a creamy consistency. Remove the garlic and serve.

• Extract the langoustine pulp. Cook for 1 min in
  salted water and blanch in ice. Drain and marinate
  for 20 minutes in tomato water, salt and pepper.
• Peel the tomatoes, remove the seeds. Cook the fillets until
  you obtain a thick sauce, season with salt and
  chilli pepper, add the vinegar. With the help of a
  large syringe, pour drops into the cooled oil into a
  tall, narrow container placed in ice, until you
  obtain the red caviar. Then drain it with a sieve.
• Slice the courgette, blanch it for 30 seconds,
  season with oil, salt and pepper and roll it up.
  Cut the tomato peel, dry it in the dryer
  and reduce to powder with a mixer.
• Arrange the recomposed langoustine with tail and claws on
  a flat plate, insert the yellow and red caviar and
  courgette curls. Decorate with lemon zest, fennel,
  a few purple lettuce leaves,
  sliced ​​orange tomatoes and red tomato powder.