Caldereta de Langosta

Today on the Takrecipe website, we’re diving into the exquisite flavors of the Balearic Islands with Caldereta de Langosta, a traditional lobster stew from Menorca. This luxurious dish is a staple of Spanish coastal cuisine, often enjoyed during special occasions or festive gatherings. Rich in seafood essence, the broth absorbs the delicate flavors of lobster, creating a deeply satisfying and comforting meal. If you’re a seafood lover, this Menorcan specialty is a must-try!

Ingredients (Serves 4)

• 2 lobsters (about 1.5 lbs each)
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 ripe tomatoes, grated
• 1 teaspoon sweet paprika
• ½ teaspoon saffron threads
• ½ cup white wine
• 4 cups fish or seafood broth
• 2 slices of day-old bread
• 1 tablespoon chopped fresh parsley
• Salt and black pepper to taste
• Crusty bread (for serving)

Preparing the Lobster

Place the live lobsters in the freezer for about 20 minutes to put them to sleep before cooking. Using a sharp knife, separate the head from the tail and crack the claws slightly to help release the flavor into the stew. Cut the tail into thick medallions. Set aside the lobster pieces while you prepare the base.

Making the Sofrito (Base Sauce)

In a large clay pot or heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Stir in the minced garlic, green and red bell peppers, and cook for another 5 minutes. Grate the tomatoes directly into the pot and add the sweet paprika and saffron threads. Stir well and let the mixture cook for 10 minutes until it thickens.

Building the Stew

Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate. Add the fish broth and bring the mixture to a gentle boil. Reduce the heat to low and let the flavors meld for 15 minutes.

Cooking the Lobster

Carefully place the lobster pieces into the pot, ensuring they are submerged in the broth. Let them cook for 10-15 minutes until the lobster meat turns opaque and tender. Avoid overcooking, as lobster can become tough.

Thickening the Broth

In a separate small pan, toast the slices of day-old bread until golden. Then, crumble them into the stew to thicken the broth slightly. Stir gently and season with salt and black pepper to taste.

Serving

Sprinkle freshly chopped parsley over the stew and serve hot with slices of crusty bread to soak up the flavorful broth.

Tips:

Use fresh lobsters 

🟢The flavor of the dish depends heavily on the quality of the seafood. Live lobsters will yield the best taste.

Let the broth develop 

🟢Simmering the stew base for at least 15 minutes before adding the lobster ensures a richer, more concentrated flavor.

Pair with a good wine 

🟢Serve Caldereta de Langosta with a crisp white wine like Albariño or a light-bodied red wine such as a Spanish Garnacha.