Fish & Sea
Caldereta de Langosta de Menorca
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This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
The Caldereta of Menorca is a special feast with lobster. Her concentrated broth of shellfish, tomatoes and fish stock requires good ingredients and time.
Timing
- Preparation: 30 min.
- Cooking/Baking: 40 mins.
- Rest time: 15 min.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 315 kcal
- Protein
- ≈ 21 g
- Carbohydrates
- ≈ 7.8 g
- Fat
- ≈ 19.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 285–340 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.2 kg ready-to-cook fresh or frozen lobster, divided into pieces (with shell) · ≈ 360 g · Edible amount without bones or shells
Languste roh (T720100)
Starting amount × assumed fraction (calculation scenario): 1200 g × 30% = 360 g
Varied quantity range: 240–480 g - 1 large onion · ≈ 150 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 2 ripe tomatoes (approx. 300 g) · ≈ 300 g · Assumed quantity / reference product
Tomate roh (G561100) - 3 cloves of garlic · ≈ 9 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 1 small green pepper · ≈ 150 g · Assumed item weight × count; total amount
Gemüsepaprika grün, roh (G541100) - 4 tbsp olive oil · ≈ 54.6 g · Assumed quantity / reference product
Olivenöl (Q120000) - 100 ml dry white wine · ≈ 100 g · Assumed quantity / reference product
Weißwein trocken (P210000) - 800 ml good fish stock · ≈ 800 g · Assumed quantity / reference product
Fischbrühe (X4A1000) - 30 g ground almonds · ≈ 30 g · Assumed quantity / reference product
Mandel süß (H210100) - 1 tbsp finely chopped parsley · ≈ 15 g · Assumed quantity / reference product
Petersilienblatt roh (G250100)
Not included in the base calculation
- 1 bay leaf · Aromatic / small seasoning or colouring amount
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
- Bread for serving · Separately listed side dish
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg ready-to-cook fresh or frozen lobster, divided into pieces (with shell)
- 1 large onion
- 2 ripe tomatoes (approx. 300 g)
- 3 cloves of garlic
- 1 small green pepper
- 4 tbsp olive oil
- 100 ml dry white wine
- 800 ml good fish stock
- 1 bay leaf
- 30 g ground almonds
- 1 tbsp finely chopped parsley
- Salt and pepper
- Bread for serving
Instructions
- Always prepare crawfish pieces chilled; Check bowls for sharp splinters. Finely chop the onion, pepper and garlic and grate the tomatoes.
- Heat olive oil in a wide pot. Simmer the onion and pepper until soft for 8 minutes, briefly fry the garlic and add the tomatoes. Cook for 8 minutes.
- Deglaze with white wine, reduce for 2 minutes. Add fish stock and bay leaves and cook gently for 10 minutes.
- Mix ground almonds with a little hot stock and return. Add the crawfish pieces and cook gently for 8-12 minutes, depending on the size, until the meat is completely opaque. Do not cook until very bubbling.
- Remove laurel. Cover and let sit for 15 minutes, season carefully and serve with parsley and bread.
Tips
- Only cook the lobster at the end, otherwise the meat will become firm. A really good fish stock carries the flavor.
- Crawfish is expensive and not available everywhere. Lobster is another type of shellfish; with monkfish, a Menorca-style fish ragout, not the original Caldereta de langosta.
