- Home
- CUISINE
- RECIPE BOOK
- Lobster Stew: A Seafood Delicacy to Enjoy All Year Round
Lobster Stew: A Seafood Delicacy to Enjoy All Year Round
A traditional recipe that combines fresh lobster with the Mediterranean flavour of lobster mince and broth.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Fish and Seafood
Not Kosher
Not suitable for vegetarians
Not suitable for vegans
Balearic Islands
Main ingredients
(for 3 people)
- Olive oil
- 50 gr. de Almonds
- 0.5 copa de Brandy
- 0.5 cabeza de Garlic heads
- 1 l. de Fish stock
- Cinnamon
- 100 gr. de Onion
- 0.5 manojo de Spring onions
- 2 unidad de Chicken egg
- 1 kg. de Lobster
- 1 unidad de Sundried ñora pepper
- 0.25 manojo de Parsley
- Black pepper
- 0.5 manojo de leeks
- Salt
- 2 unidad de Bush tomato
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 100 min
kcal per portion: 400 kcal
Difficulty:
Lobster stew is one of the most typical dishes of Balearic cuisine, ideal for special occasions or family celebrations. This stew is known for combining fresh ingredients such as lobster, vegetables and spices to create a broth with nuanced flavours. Served with fried croutons, this dish is a real feast for seafood lovers.
Main ingredients (for 3 people):
1kg lobster
1L fish stock
100g onion
3 garlic cloves
2 Ramallet tomatoes
Half a bunch of leeks
Half a bunch of spring onions
Quarter of a bunch of parsley
2 egg yolks
50g almonds
Half a cup of brandy
Olive oil
1 sundried ñora pepper
Salt, pepper and a pinch of cinnamon
Instructions:
Prepare the lobster:
Cut the lobster into slices and set aside. Collect the juice released and set aside for the lobster mince later.
Prepare the vegetables:
Finely chop the onion, spring onion and leek. Grate the previously peeled tomatoes and set aside.
Cook the vegetable mixture:
Heat a little oil in a clay cooking pot and sauté the onion and spring onions. Cook for a few minutes.
Having previously rehydrated the sun-dried ñora pepper, chop and add it together with the grated tomato. Sauté until the flavours combine well.
Add the stock:
Add the fish stock to the sauce and boil for 10 minutes.
Sauté the lobster:
In a frying pan, sauté the lobster slices in olive oil and flambé with the brandy. Set aside together with the cooking juices.
Prepare the lobster mince:
Sauté the leek in butter until tender.
Add the almonds and brown them lightly.
Stir in both the raw and cooked lobster juices. Mash together with the egg yolks, parsley and a little of the stock to create an even mixture.
Finish the stew:
Add the mince to the fish stock little by little, stirring constantly. Add the lobster slices and cook over low heat without bringing to a boil.
Serve:
Serve immediately with fried croutons rubbed with garlic to enhance the flavour.
How to Best Enjoy Lobster Stew:
This dish is ideal for special occasions and is best enjoyed during the warmer months, when lobster is at its best. To enhance the flavours, pair it with a dry white wine or a brut cava.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Prepare the lobster: Cut the lobster into slices and set aside. Collect the juice released and set aside for the lobster mince later.
- Prepare the vegetables: Finely chop the onion, spring onion and leek. Grate the previously peeled tomatoes and set aside.
- Cook the vegetable mixture: Heat a little oil in a clay cooking pot and sauté the onion and spring onions. Cook for a few minutes. Having previously rehydrated the sun-dried ñora pepper, chop and add it together with the grated tomato. Sauté until the flavours combine well.
- Add the stock: Add the fish stock to the sauce and boil for 10 minutes.
- Sauté the lobster: In a frying pan, sauté the lobster slices in olive oil and flambé with the brandy. Set aside together with the cooking juices.
- Prepare the lobster mince: Sauté the leek in butter until tender. Add the almonds and brown them lightly. Stir in both the raw and cooked lobster juices. Mash together with the egg yolks, parsley and a little of the stock to create an even mixture.
- Finish the stew: Add the mince to the fish stock little by little, stirring constantly. Add the lobster slices and cook over low heat without bringing to a boil.
- Serve: Serve immediately with fried croutons rubbed with garlic to enhance the flavour.
