Caldereta de Langosta — Menorcan Lobster Stew

Shopping list

• 1 piece whole lobster — about 800g, cut into pieces

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• 4 tbsp olive oil

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• 1 piece onion — finely chopped

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• 4 clove garlic cloves — minced

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• 500 g ripe tomatoes — peeled and chopped

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• 2 tbsp tomato purée

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• 50 g blanched almonds — toasted and ground

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• 60 ml brandy

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• 300 ml fish stock

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• 1 tsp sweet paprika

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• 1 piece bay leaf

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• 3 tbsp fresh parsley — chopped

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• 1 tsp sea salt — to taste

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Heat the olive oil in a large heavy-based casserole or deep frying pan over medium-high heat. Add the lobster pieces and sear for 2– 3 minutes on each side until they turn bright red. Remove and set aside.

2. 2

   In the same pan, reduce heat to medium and add the chopped onion. Sauté for 5 minutes until softened and translucent.

3. 3

   Add the garlic and cook for 1 minute until fragrant. Stir in the paprika and tomato purée, cooking for another minute.

4. 4

   Pour in the brandy and let it bubble for 30 seconds to cook off the alcohol. Add the chopped tomatoes and bay leaf, stirring well.

5. 5

   Return the lobster pieces to the pan. Pour in the fish stock and bring to a gentle simmer. Cover and cook for 12– 15 minutes, turning the lobster occasionally.

6. 6

   Meanwhile, grind the toasted almonds in a pestle and mortar or small food processor until you have a coarse powder.

7. 7

   Stir the ground almonds into the stew along with most of the chopped parsley. Season with salt and pepper. Simmer uncovered for a final 3– 4 minutes until the sauce thickens slightly.

8. 8

   Remove the bay leaf. Serve the caldereta in wide bowls, garnished with the remaining parsley and accompanied by crusty bread for dipping.