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Caldereta de langosta is the definitive dish of the Balearic Islands, particularly Menorca, where it is elevated to a true culinary art form by a remarkable picada that includes toasted almonds, chicken liver, and sheep cheese - an ancient combination that gives the sauce a depth and creaminess found nowhere else in Spanish cooking. The lobster stock formed by simmering the shells and heads becomes the broth base for the entire stew, and cognac is flambéed directly in the pan before the wine and tomato are added. This is a feast dish, traditionally made in a wide terracotta caldero and always accompanied by pa amb oli - Mallorcan bread rubbed with tomato and olive oil - to absorb every drop of the extraordinary sauce.
Prep
20 min
Cook
50 min
Total
70 min
Servings
4 srv
Difficulty
Hard
Calories
365 kcal
For 4 serving(s)
Per serving
Halve the live lobsters; separate the claws, crack lightly, and remove the coral and liver from the head if present (reserve for the picada).
Heat olive oil in a wide, deep pan and sear the lobster pieces over high heat until the shells turn red, about 3 minutes; remove and set aside.
Pour cognac over the residue and flambé carefully; add diced onion, garlic, and red pepper, cooking until completely soft, about 10 minutes.
Add grated tomato and cook until reduced into a thick sofrito, about 8 minutes; add white wine and fish stock.
Return the lobster pieces to the pan, cover, and cook over medium heat for 15-18 minutes.
Meanwhile, make the picada: pound toasted almonds, chicken liver (briefly sautéed), sheep cheese, and parsley in a mortar until smooth.
Stir the picada into the sauce, simmer 5 minutes to bind everything, adjust seasoning, and serve in the caldero with crusty bread.
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