Lobster stew is a signature dish of Menorca, cooked in a clay pot with minimal ingredients to highlight the flavor of the seafood. The fishermen prepared it on the coast with freshly caught lobster. It is a jewel of Balearic Mediterranean cuisine reserved for special occasions.
Mediterranean
Menorcan lobster stew
Menorcan lobster stew in a clay pot with tomato and brandy.
- Spain
- MAIN COURSES
- Light
- High protein
- medium-high
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 285 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 8 g
- Fat 12 g
- Sodium 680 mg
Story behind the dish
Preparation
Menorcan lobster stew is a preparation from Spain with high difficulty. Reserve about 55 minutes in total (20 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 live lobster weighing 1 kg.
- Have ready: 4 grated ripe tomatoes.
- Have ready: 1 chopped onion.
- Have ready: 4 cloves of minced garlic.
- Have ready: 100 ml of brandy or cognac.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Break the lobster into pieces; reserve coral and inner strands
Break the lobster into pieces; reserve coral and inner strands.
-
Heat oil in a clay pot and brown the lobster in batches.
Heat oil in a clay pot and brown the lobster in batches. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Sauté onion and garlic; add tomato and cook 5 minutes
Sauté onion and garlic; add tomato and cook 5 minutes.
-
Return lobster
Return lobster, flame with brandy and add broth and bay leaf.
-
Cook covered for 20 minutes until the meat is tender.
Cook covered for 20 minutes until the meat is tender.
-
Sprinkle parsley and serve in the same casserole with bread for dipping.
Sprinkle parsley and serve in the same casserole with bread for dipping.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
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