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Caldereta de llagosta
Spiny lobster stew
Caldereta de llagosta: Menorca's spiny lobster stew from Fornells, served over thin dry bread
In the fishing village of Fornells, on Menorca's north coast, caldereta de llagosta is the summer splurge people plan a whole holiday around, ladled from a clay pot onto plates lined with thin slices of dry bread. Spiny lobster is cut into pieces and simmered in a deep, tomato-rich sofrito with onion, green pepper and garlic, then thickened with a picada of the lobster's own liver, almonds and parsley. A splash of brandy is common; it is optional here, and the stew is just as good without. Chef's tip: let the sofrito cook until dark and jammy before the lobster goes in, because that slow base is where the broth gets its depth.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For the stew
- 2 live spiny lobsters (or European lobsters)about 800 g each
- 6 tbsp olive oil
- 2 onionsfinely chopped
- 1 green pepperfinely chopped
- 4 cloves garlicfinely chopped
- 1 ⅓ lb ripe tomatoesgrated, skins discarded
- 3 tbsp brandy (optional)optional; leave out for an alcohol-free stew
- 1 tsp salt
For the picada
- ⅔ oz blanched almondstoasted
- 1 clove garlic
- 3 tbsp flat-leaf parsleychopped
To serve
- 8 slices dry country breadvery thin
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Method
0/8 doneStep 1: Check the 2 live spiny lobsters (or European lobsters): they must be alive and moving; do not use any that are dead or limp. Chill them in the freezer for 30 minutes to make them drowsy.
30 minStep 2: On a board, push a heavy knife firmly through the head just behind the eyes to kill each lobster at once. Twist off the head, cut the tail into 3–4 rounds through the shell, and crack the legs. Scoop the greenish liver and any coral from the head into a small bowl and keep it.
10 minStep 3: Heat the 6 tbsp olive oil in a wide clay pot or casserole over a medium-high heat. Sear the lobster pieces for 2 minutes until the shells turn red. Lift them out.
4 minStep 4: Lower the heat to medium-low and cook the 2 onions and 1 green pepper for 15 minutes until soft and golden. Add the 4 cloves garlic for 1 minute, then the 1 ⅓ lb ripe tomatoes, and cook for 15 minutes until the sofrito is thick, dark red and the oil separates. A common mistake is rushing this; a pale sofrito gives a thin, sharp broth.
31 minStep 5: If using, add the 3 tbsp brandy and let it bubble for 1 minute. Pour in the 5 cups hot water or light fish stock, add the head pieces and 1 tsp salt, and simmer for 10 minutes.
11 minStep 6: Pound the ⅔ oz blanched almonds, 1 clove garlic and 3 tbsp flat-leaf parsley to a paste in a mortar, then work in the reserved liver and a ladle of broth.
5 minStep 7: Return the tail and claw pieces to the pot, stir in the picada and simmer for 6–8 minutes, without stirring hard, until the lobster flesh is white and opaque all the way through. Taste for salt.
8 minStep 8: Lay the 8 slices dry country bread in warm soup plates, ladle the broth and lobster over it and serve at once.
2 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 38 g
- Carbs
- 26 g
- Fat
- 19 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does caldereta de llagosta take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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