Spanish cuisine · Soups & Stews

Caldereta de Langosta

Menorcan spiny lobster stew, its broth ladled over toasted bread and topped with the meat.

Ingredients · for 4 servings

• 2 spiny lobsters (or lobster, about 500 g each)
• 3 onions
• 4 garlic cloves
• 1 green bell pepper
• 600 g ripe tomatoes
• 100 ml brandy
• 8 slices white bread
• 1 bunch flat-leaf parsley
• 80 ml olive oil
• 1 bay leaf
• Salt, pepper

Instructions

1. Halve the lobsters lengthwise, catch the juices from the head in a bowl, and salt the halves; finely dice the onions, garlic and bell pepper, then peel and dice the tomatoes.
2. Heat 4 tbsp olive oil until very hot in a wide pot and sear the lobster halves cut-side down for 3 min until the shells turn bright red, then remove.
3. In the same oil, gently cook the onions, garlic and bell pepper over low heat for 12 min until they collapse and turn slightly sweet.
4. Add the tomatoes and bay leaf and simmer uncovered for 15 min until a dark, thick sofrito forms, then deglaze with the brandy and cook off for 2 min.
5. Pour in 700 ml hot water, stir in the reserved head juices, simmer for 10 min, and finish cooking the lobster halves in it for another 8 min; season with salt and pepper.
6. Toast the bread slices golden in the remaining olive oil, place them in deep bowls, ladle the hot broth over, top with the lobster and serve sprinkled with chopped parsley.