Lobster Caldereta

A Balearic classic with Kevin Woodford

A classic of the Balearic Islands, where lobster is found in abundance, this stew (known as caldereta) is intensely flavorful and fun to eat. Live lobster is essential, since the tomalley (liver) is a key ingredient. Serve the stew with plenty of crusty country-style bread.….

• 4 medium sized live lobsters
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 large green bell pepper, finely chopped
• 750g plum tomatoes, seeded, finely chopped
• 5 tablespoons minced fresh parsley
• 3 bay leaves
• small bunch of fresh thyme
• small glass of brandy
• 250g fresh clams
• 6 garlic cloves, peeled and smashed

Cook the lobsters in a large pan of rapidly boiling water. Boil for 5 minutes. Remove the lobsters from the water and transfer them to a large plate and allow them to cool.

Working over bowl to catch juices from lobsters, remove the tails. Cut each tail into 3 rounds. Split open lobster heads and bodies; remove tomalley (green liver) and keep to one side. Divide each large claw into 2 pieces, cutting 1 side open for easy removal of claw meat. Set aside lobster pieces and juices.

Heat the olive oil in deep pan, add the onion and peppers and cook until slightly softened. Add the chopped tomatoes, parsley, bay leaf, thyme, and pinch of sugar. Bring to the boil and then reduce the heat and simmer gently for 20 minutes. Add brandy and simmer for a further 2 minutes.

Add the clams, tomalley, smashed garlic, lobster pieces and juices to the pan, simmer very gently for 10 minutes minutes.
Transfer the lobster pieces and clams to a large serving bowl. Pour the liquid into a blender and puree until smooth, thinning with a little cold water if the sauce appears too thick.

Season with a little salt and freshly ground blackpepper. Pour the sauce over the clams and lobster and serve with good bread.