A dish full of sea flavors goes very well with an equally complex white, such as an aged Chardonnay from Majorca.
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Caldereta de langosta (Lobster Stew)
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..
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)
1,5 hour
- 2 tbs Spanish olive oil
- 2 onions
- 4 garlic cloves
- 1 large, ripe tomato
- 2 lobsters
- 1 l fish stock
- 30 gr pine nuts
- Salt and white pepper
- 2 tbs Spanish olive oil
- 2 onions
- 4 garlic cloves
- 1 large, ripe tomato
- 2 lobsters
- 1.76 pint fish stock
- 1.058 oz pine nuts
- Salt and white pepper
- 2 tbs Spanish olive oil
- 2 onions
- 4 garlic cloves
- 1 large, ripe tomato
- 2 lobsters
- 4.352 cup fish stock
- 0.168 cup pine nuts
- Salt and white pepper
Wine match