Lobster stew
 | |
| Type | Soup |
|---|---|
| Place of origin | Spain, United States |
| Region or state | Menorca, Maine |
| Main ingredients | Lobster |
Lobster stew is found in a variety of cuisines. Two famous versions are Menorcan caldera de llagosta[1] and Maine lobster stew.
Spain
There is a variety of Catalan lobster stews.
Perhaps the most famous is the Menorcan caldera de llagosta [2] (Catalan). Lobster is added to a sofrito, onions, tomatoes, garlic and parsley and boiled, and is eaten with thin slices of bread. It is a signature dish of Menorca, and even the monarchy of Spain has been known to travel to Menorca to enjoy it. [3]
This dish is only available during spring and summer, because the local lobsters are protected and can only be captured between March and August.
A very similar recipe which also includes saffron, green peppers, wine and brandy can be called langosta a la catalana. Another recipe involves a sauce of lobster blood and chocolate.[4]
New England
Lobster stew is perhaps the most popular lobster dish in Maine. It is similar to New England clam chowder in that it is based on milk.[5] Unlike most Maine lobster dishes, it uses shelled lobster meat.[6]
See also
References
- ^ http://www.cime.es/WebEditor/Pagines/file/Ambit/WEBCIM_Ambit_revistacultura_num53.pdf.
{{cite web}}: Missing or empty|title=(help) - ^ http://www.cime.es/WebEditor/Pagines/file/Ambit/WEBCIM_Ambit_revistacultura_num53.pdf.
{{cite journal}}: Cite journal requires|journal=(help); Missing or empty|title=(help) - ^ Curiosidades Turísticas de Menorca (in Spanish)
- ^ Alan Davidson, Mediterranean Seafood, 1972, p. 280
- ^ Irma S. Rombauer, Marion Rombauer Becker, "Lobster Stew", The Joy of Cooking, 1985, ISBN 0026045702, p. 188
- ^ Jasper White, "Traditional Lobster Stew", Lobster at Home, 1998, ISBN 0684800772, p. 52
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