Menorcan Lobster Stew (Caldereta de Langosta)
Dive into the heart of Mediterranean cuisine with this traditional Menorcan Lobster Stew, a luxurious dish that combines succulent lobster with a rich and flavorful tomato-based broth.
Equipment
- Large pot or Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 live lobsters (about 1.5 pounds each | 680 grams each)
- 1/4 cup extra virgin olive oil (60 ml)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium tomatoes, peeled and diced
- 1/2 cup white wine (120 ml)
- 4 cups fish stock (960 ml)
- 1 bay leaf
- 1 tsp sweet paprika (2 grams)
- 1 pinch saffron threads
- 2 tbsp flat-leaf parsley, chopped (30 ml)
- Salt and pepper to taste
- 1 small baguette, sliced and toasted, for serving
Instructions
- Begin by killing the lobsters humanely. Place them in the freezer for 30 minutes to numb them. Quickly cut through the head with a sharp knife to dispatch them.
- Separate the lobster tails and claws from the body. Crack the claws and remove the meat, setting it aside. Cut the tails into medallions, keeping the shell on for flavor.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers, sautéing until the vegetables are soft but not browned, about 8 minutes.
- Stir in the diced tomatoes and cook for an additional 5 minutes, allowing the flavors to meld.
- Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
- Pour in the fish stock, add the bay leaf, paprika, and saffron. Bring the mixture to a simmer.
- Gently add the lobster pieces to the pot. Cover and simmer for 20 minutes, or until the lobster is cooked through.
- Season the stew with salt and pepper to taste, and stir in the chopped parsley.
- Serve the Menorcan Lobster Stew hot, accompanied by slices of toasted baguette to soak up the rich broth.
Notes
To enhance the flavor, you can include a small piece of the lobster's coral or tomalley in the stew.
If live lobsters are not available, you can substitute with high-quality frozen lobster tails.
This dish is traditionally served on festive occasions and is best enjoyed with a glass of crisp white wine.