Balearic · Spanish · Menorcan
Caldereta de Langosta
Menorcan lobster stew
Menorca's luxurious lobster stew with tomato, onion, pepper and a nutty garlic picada.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Balearic and Spanish and Menorcan cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Caldereta de Langosta
Ingredients
Main
Method
- 1
Brown the lobster pieces in olive oil and set aside.
- 2
Soften onion and pepper, add tomato and cook until deeply concentrated, then add brandy.
- 3
Pour in stock and simmer while pounding garlic, almonds and parsley into a picada.
- 4
Return the lobster, stir in the picada and cook gently until just done.
- 5
Rest briefly and serve with toasted bread.
Caldereta de langosta is Menorca's celebrated lobster stew, particularly associated with the fishing town of Fornells.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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