Typical from Menorca – Caldereta de langosta

From the heart of Menorca, we bring you the most traditional and delicious dish of the island, the Caldereta de Langosta or lobster stew. This delicacy can be found both in the finest restaurants and in the more traditional ones and is perfect for special occasions.

Both the chosen lobster and the stir-fry are the key to this delicious treat. Would you like to know how the most well known Menorcan dish is made?

In Evolution we bring you the recipe so you can try to make it yourself, or you can also enjoy the Kitchens of Spain experience and get to try this delicacy onboard your superyacht cooked by the best acknowledged Michelin star chefs of the area with the best fresh produce delivered by our provisioning team.

To prepare the most popular recipe from Menorca, its recommended to use a clay pot and to leave the dish to rest for about 2-3 hours prior to consumption so the flavours settle. There is, of course, also the need of a fresh live lobster.

Ingredients for 2:

• 1kg of lobster
• Olive oil
• 1 green pepper
• 1 onion
• 2 tomatoes
• 2 garlics
• 1 litre of mineral water or homemade fish broth
• 1 loaf of fried bread
• 20 fried almonds
• Persil
• 1 spoon of cognac
• 1 ñora
• The lobster coral

How to make it:

First, you need to cut the onion, green pepper and tomato in brunoise style and slice the garlic. Put a little bit of olive oil in a pan and stir-fry the ingredients in low heat and add the seasoning. Once its ready, grind the mixture, and save it for later.

Cut each lobster from the middle in two parts and after in pieces. Cook the heads of the lobster in the same pot where the stir-fry was cooked so it gets the flavour of it.

After this, you need to mix the grinded stir-fry together with the liquid that the lobster head has left while cooking it. Then, add the water or the broth and steer.

Put the lobster heads and cook for 10 minutes.

In a mortar, you need to combine the garlic, parsley, fried bread, almond, ñora, cognac, a little bit of olive oil and the coral of the lobster. Pound with a pestle until you get a uniform paste. Add the paste to the lobster, mix it well and cook it for 5 minutes more to blend the flavour and leave it to rest.

Enjoy your meal and buen provecho!!!

Contact the Evolution Yacht Agents team in menorca@evolutionagents.com to get information about which restaurant should you visit for the best Caldereta, to get the best fresh produce to make your own, or to get a Michelin starred chef to cook it for you directly onboard of your yacht. Enjoy the best Menorcan gastronomy.