Entree: Spain – Balearic Islands – Caldereta de Langosta (Menorcan-style lobster stew in a saffron-tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 whole lobsters, approx. 1.25 lb (570 g) each (total approx. 2.5 lb / 1.15 kg)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, finely chopped (~8 oz / 225 g)
- 3 garlic cloves, minced
- 1 red bell pepper, diced (~6 oz / 170 g)
- 1 tbsp (15 ml) tomato paste
- 2 ripe tomatoes, peeled and chopped (~8 oz / 225 g) or 1 cup (240 g) canned crushed tomatoes
- 1 tsp (2 g) smoked paprika
- Pinch (0.1 g) saffron threads, steeped in 2 tbsp (30 ml) warm water
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) fish or shellfish stock (or water)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp (15 g) chopped fresh parsley
- Crusty bread, for serving
- Optional: 1 tbsp (15 ml) brandy for deglazing

Instructions

1. Prepare the lobsters: Bring a large pot of salted water to a boil. Blanch the lobsters 2 minutes to firm the meat, then transfer to ice water. When cool, split lobsters in half lengthwise, remove meat from tail and claws and cut into large chunks, reserving shells. Set meat aside and keep chilled.
2. Make a quick shell stock: In the same pot, heat 2 tbsp (30 ml) olive oil over medium heat. Add reserved lobster shells and sauté 4–5 minutes. Add 2 cups (480 ml) water or stock, bring to a simmer and cook 15 minutes. Strain and reserve liquid; discard shells.
3. In a heavy skillet or cazuela, heat 1 tbsp (15 ml) olive oil over medium heat. Sauté chopped onion, red pepper, and minced garlic until softened, 6–8 minutes. Stir in tomato paste and cook 1 minute.
4. Add chopped tomatoes (or crushed tomatoes), smoked paprika, and the saffron with its soaking water. Pour in white wine and, if using, brandy and let alcohol reduce 1–2 minutes. Add the reserved shell stock, bay leaf, and simmer 10–15 minutes until sauce thickens slightly. Season with salt and pepper.
5. Add the lobster meat to the simmering sauce and heat gently 3–4 minutes until warmed through—do not overcook. Adjust seasoning and stir in chopped parsley.
6. To serve, ladle lobster and sauce into warmed bowls and accompany with crusty bread to soak up the sauce.