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Pick out all the lobster meat and pound the coral (roe) with the anchovy fillets in a mortar. When completely bruised, add the lobster meat; pound and moisten it wtih the remaining ingredients. Mix well, and put the ketchup into wide-mouthed jars. Put 1 teaspoon (5 ml) peppercorns into each jar. Close tightly. Refrigerated, the ketchup will keep for up to two months. Notes: Add 4 to 5 tablespoons (60 to 75 ml) of this ketchup to 1 cup (1/4 liter) of melted butter as a sauce for fish dishes. For chili vinegar, use 10 dried hot chilies. Shallot vinegar is made by steeping eight chopped shallots in 2 1/2 cups (625 ml) of wine vinegar for three weeks; shallot wine by steeping the shallots in dry white wine.
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