Cut the monkfish fillet into 8 medallions, season with salt, season with pepper and drizzle with juice of one lemon. Sizzle in butter over medium heat on both sides until just flat.
If using raw scampi, cut it in half lengthwise, cut out the intestines and sizzle ditto in butter until pink.
If using live lobster, in a very large saucepan (or 2 pots a smidge smaller), heat enough tap water to hot. Clean and coarsely chop the cooking vegetables and add them. Season with about 2 handfuls of cumin, salt, peppercorns, bay leaf and new spices, cook on the stove for 30 minutes.
Put the lobsters, heads first, into the bubbling broth, put the lid on and cook on the stove for one minute. Then remove from the heat and cook for 20 minutes. Take out the lobster, let it cool down a little bit and remove the meat from the glass shells.
Cut the lobster tails into 4 thick medallions each. Using a very sharp kitchen knife, cut the claws in half lengthwise and chop the leg meat into 2 pieces each. Ladle a tiny bit of broth over the lobster meat to keep it from drying out.
For the tomato cubes, drain the canned tomatoes in a sieve, mix with young onion and 1 tbsp. olive oil, season with salt and pepper, drain again. If aromatic ripe tomatoes are at hand: Peel the tomatoes,
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