Spanish Lobster Stew with Tomatoes and Brandy

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This rustic Mediterranean lobster stew hails from the island of Menorca in Spain's Balearic Islands, where spiny lobsters are cooked slowly with tomatoes, onions, and a splash of brandy for depth. The sweet lobster meat is enriched by a savory tomato-bread thickened broth seasoned with paprika and a hint of saffron, then finished with fresh parsley. Serve with crusty bread or boiled potatoes to soak up the rich, briny sauce.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 11 gCarbs
• 2 gFiber
• 4 gSugar
• 26 gProtein
• 640 mgSodium
• 540 mgPotassium
• 120 mgCalcium
• 1.6 mgIron
• 16 mgVitamin C
• 88 mcgVitamin A

Ingredients

For the Lobster

• 2 live spiny lobsters (about 1 1/2 lb / 700 g each)
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

For the Stew Base

• 1/3 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, thinly sliced
• 1 tsp sweet Spanish smoked paprika (pimentón)
• 1 pinch saffron threads, crumbled
• 2 ripe tomatoes, grated (skins discarded)
• 1 tbsp tomato paste
• 3 tbsp Spanish brandy
• 1 small slice rustic country bread, torn
• 1 bay leaf

For Finishing

• 2 tbsp fresh flat-leaf parsley, chopped
• Lemon wedges, for serving

Directions

1. Bring a large heavy pot (a clay or earthenware cazuela is traditional) to medium heat and pour in the olive oil. Add the diced onion and cook gently for 6-8 minutes until softened and translucent, then stir in the sliced garlic and cook another minute until fragrant.
2. Sprinkle in the smoked paprika and crumbled saffron, stirring for 30 seconds to bloom the spices in the oil. Add the grated tomatoes and tomato paste, season with salt and pepper, and simmer for 8-10 minutes until the mixture thickens into a rich, jammy base.
3. Meanwhile, prepare the lobsters by killing them quickly by inserting a sharp knife into the cross on the head. Cut each lobster into 6-8 pieces through the shell, cracking the claws slightly with the back of a knife so the flavor penetrates. Reserve any tomalley and coral.
4. Pour the brandy into the stew base, stir, and let it bubble for 1-2 minutes to cook off the alcohol. Add the lobster pieces along with the reserved tomalley, the torn bread, and the bay leaf. Stir gently to coat the lobster in the sauce.
5. Pour in 3/4 cup (180 ml) water, cover the pot, and simmer over low heat for 12-15 minutes, until the lobster shells turn bright red and the meat is just opaque and tender. Avoid overcooking or the meat will turn rubbery.
6. Remove the bay leaf and discard the bread if it has not dissolved into the sauce. Taste and adjust the seasoning with more salt if needed. Sprinkle generously with the chopped parsley just before serving.
7. Bring the cazuela directly to the table or ladle into warm shallow bowls. Serve hot with lemon wedges, crusty bread, and a simple green salad dressed with olive oil and vinegar.

Cook’s Notes

• Use spiny lobsters (langosta) for the most authentic Menorcan flavor; if unavailable, Maine lobster or even large shrimp work well.
• Kill the lobster humanely right before cooking by piercing the cross-mark on the head with a sharp knife; this preserves the freshness of the meat.
• Do not overcook the lobster; 12-15 minutes is enough, as the meat continues to cook in the residual heat of the sauce.
• Serve with boiled new potatoes or toasted country bread to soak up every drop of the flavorful broth.
• A dry Spanish white wine such as a young Godello or Rueda pairs beautifully with the rich, briny flavors of the stew.

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