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Jul 31 2020
Caldereta de langosta (lobster stew)
Ingredients
2 tbs Spanish olive oil
2 onions
4 garlic cloves
1 large, ripe tomato
2 lobsters
1 l fish stock
30 gr pine nuts
white pepper
salt
Preparation
In an earthenware dish, gently fry the finely-chopped onions with 3 of the garlic cloves, also finely chopped, and the peeled and chopped tomato. Cut the lobster into thick slices. Set aside the coral and roe, if any. Add the lobster flesh to the vegetable mixture, brown and add most of the stock. Bring to the boil and season with salt and pepper. In a mortar (or blender), crush the remaining garlic clove, the coral and roe from the lobster and the pine nuts. Dilute with a little stock and add to the lobster and vegetables. Cook for a further 10 minutes.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid
Presentation
The pieces of lobster should be served in a soup bowl with the hot stock..
Wine Match
Federico Oldenburg/©ICEX
A dish full of sea flavors goes very well with an equally complex white, such as an aged Chardonnay from Majorca.
Nutritional Facts
Energy (kcal): 240
Energy (kJ): 1,004
Proteins (g): 32.6
Fat (g): 8.6
Carbohydrates (g): 8.9
Vitamine E (mg): 2.7
Magnesium (mg): 64.9
Zinc (mg): 4
Information provided by: The Spanish Nutrition Foundation (FEN)
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