Menorcan Lobster Stew

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A rustic coastal stew from the Balearic island of Menorca, this dish celebrates fresh lobster simmered in a deeply savory tomato, brandy, and sweet paprika broth. It is traditionally eaten with hunks of crusty bread or boiled new potatoes to soak up the rich, briny sauce.

Nutrition Facts

Per serving (estimated)

• 415 kcalCalories
• 17 gFat
• 3 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 4 gSugar
• 32 gProtein
• 640 mgSodium
• 590 mgPotassium
• 125 mgCalcium
• 2 mgIron
• 14 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the Lobster

• 2 live lobsters (about 1 1/2 lb / 700 g each)
• 3 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• Freshly ground black pepper, to taste

For the Sofrito and Broth

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, thinly sliced
• 2 ripe Roma tomatoes, grated (skin discarded)
• 1 tbsp tomato paste
• 2 tbsp brandy
• 1/4 cup dry white wine
• 1 1/2 tsp sweet smoked paprika (Pimentón de la Vera dulce)
• 1 bay leaf
• 1 small pinch saffron threads (optional)
• 1 1/2 cups fish stock or light chicken stock
• 1/2 tsp sea salt, plus more to taste

To Serve

• Crusty country bread or boiled baby potatoes
• 1 tbsp chopped fresh flat-leaf parsley
• Lemon wedges

Directions

1. Split the lobsters in half lengthwise with a heavy knife, then cut each half into 3 to 4 pieces. Keep the claws attached. Pat dry and season lightly with salt and pepper.
2. Heat 3 tablespoons olive oil in a wide, heavy casserole (preferably earthenware) over medium-high heat. Sear the lobster pieces, shell side down, for about 90 seconds until the shells turn bright orange-red. Work in two batches so you do not crowd the pan. Transfer to a plate and set aside.
3. Lower the heat to medium and add the remaining 3 tablespoons olive oil. Stir in the onion and cook gently for 6 to 8 minutes until soft and translucent but not browned. Add the garlic and cook 1 minute more, stirring.
4. Stir in the grated tomato, tomato paste, sweet paprika, saffron if using, and the bay leaf. Cook for 4 minutes, pressing down on the tomato, until the mixture darkens to a brick-red paste and the oil begins to separate at the edges.
5. Pour in the brandy and scrape the bottom of the pan with a wooden spoon to lift any browned bits. Let the alcohol bubble off for 30 seconds, then add the white wine and reduce by half, about 2 minutes.
6. Pour in the fish stock and bring to a gentle simmer. Nestle the lobster pieces (and any juices on the plate) back into the pan, meat side down. Cover and simmer for 10 minutes, then uncover and simmer 5 more minutes until the lobster is just opaque and the sauce has thickened slightly.
7. Remove the bay leaf. Taste and adjust salt. Sprinkle with parsley and serve immediately from the casserole, with crusty bread or boiled potatoes and lemon wedges alongside for squeezing over the lobster.
8. Encourage diners to scoop the rich red sauce generously; the toasted bread or potatoes are meant to be soaked in it.

Cook’s Notes

• Ask your fishmonger to split and crack the lobsters for you to save prep time and keep the kitchen calm.
• Female lobsters are preferred when available; their orange coral can be stirred into the sauce at the end for extra richness and color.
• Do not sear the lobster too long at the start; it finishes cooking in the broth, and overcooked meat turns rubbery.
• True Menorcan caldereta is traditionally a fiery orange-red; if you like more depth, add a second small pinch of paprika rather than chasing heat with chili.
• Serve the stew straight from the cazuela in the center of the table; the communal presentation is part of the experience.

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