Un espacio de cocina donde acceder a mis recetas más interesantes con trucos e ideas para cualquier ocasion. Daddy Rafa confía que disfruteis con ella y que creemos un espacio para aportar ideas culinarias.

Aviso: ¡Marcado acento internacional!

Lobster Stew

Lobster1

 

 

 

 

 

 

 

 

 

 

 

 

NOTA: Esta receta está disponible en español abajo

Hi Everybody!

Sorry for the delay in writing but during these weeks I’ve been really busy. It’s funny because technically, we are in Easter week and I thought that I would have more time but I haven’t.

Today I want to show you a different way to prepare Lobster. This recipe is based in the traditional recipe of Menorca (Baleares Islands, Spain) called “Caldereta de Langosta” but I’ve changed some ingredients to make it easier and cheaper.

In fact, the real recipe uses “Mediterranean Lobster” which is different than the “Canadian Lobster”. In Spain we call it “Bogavante”. Canadian Lobster is cheaper, easier to find and as good as the Mediterranean’s one (at least for this recipe).

So…, taking advantage that I live in Canada were we have lots of good Lobster at a really good price, I think it’s a perfect recipe to talk about, isn’t it?

This recipe is better if you use fresh Lobster but, I have to confess that I buy some when they are on special (more less 4,99 $ /Pound) and then I freeze them for an special occasion. In the kitchen, like in the rest of our lives, it’s important to manage our money :-)

You can use this recipe as one complete meal, or maybe, combine it with a small starter but avoid combining it with a first dish because it’s going to be too much food.

Ok, let’s go with the recipe.

Lobster Stew

Ingredients:

(for 2 persons)

  • 2 Medium Lobsters
  • Olive Oil
  • 3 Garlic cloves
  • 1 medium onion
  • 3 red dried sweet peppers (Ñoras)
  • 3 red fresh tomatoes
  • 1 leek
  • 2 Tablespoon of minced parsley
  • 1 glass of white wine
  • 2 glasses (500 ml) of fish broth
  • Salt
  • Pepper
  • One handful of almonds
  • One garlic clove
  • 1 Tablespoon of parsley
  • Toasted bread slices

How to prepare:

Separate the heads of the lobsters and reserve. With a knife cut the bodies in medallions.

Heat a pot with a little bit of olive oil and fry the medallions, legs and with the 3 garlic cloves minced during 2-3 minutes. Reserve them in a plate for after.

Wash, clean, peel and finely chop all the vegetables.

In the same pot that we fried the medallions, bring up the heat and add the lobster’s heads. Add the onion, dried peppers, tomatoes, leek and parsley and let them cook for a while (2 minutes). Add the white wine and let the alcohol evaporate (about 5 minutes more).

Add the fish broth and let cook for at least 20 minutes. With a blender, crush and mix all (heads and veggies) until you have a uniform paste. Filter to eliminate any remains of shells just until you have a smooth sauce.

Reheat the sauce and add the medallions. Cook during 20 minutes and add salt and pepper to your taste.

While we wait, in a mortar, prepare a paste with almonds, the garlic clove, the parsley and one toasted slice of bread. Add this to the sauce with the medallions and legs.

Let cook for 2 more minutes and serve in plates with 2 toasted bread slices rubbed with garlic.

And…. That’s it!. Enjoy!!

Kisses for the ladies and hugs for the men. Take care. I will be back.
See you soon

Papa Rafa

4 Comments

4 COMENTARIOS

1 Juan Cristóbal { 07.04.10 a las 4:05 pm }

Que pinta tan buena que tiene esta receta,…como todas las que compartes.
Una pregunta: para hacer la caldereta de langosta sería suficiente con sustituir en la receta el bogavante por langosta, o los ingredientes son más apropiados para el bogavante. Thanks in advance and congratulations for your blog.

2 rafa { 07.04.10 a las 9:27 pm }

Hola Juan Cristóbal,

Antes de nada gracias por leerme. A ver, te contesto: En principio si cambias la langosta tienes la caldereta de langosta menorquina. Ellos la hacen así pero añaden además en el majado hígado de rape y algunos un poco de pimentón. Yo personalmente no me gusta ponerle el hígado y el pimentón porque queda algo más fuerte de sabor.

Lo dicho, que si utilizas langosta en lugar de bovagante estará bien rico seguro!!! :-)

Un abrazo amigo

Rafa

3 Sergio Viteri { 05.05.10 a las 4:48 am }

Rafa, si se me permite el comentario, en los idiomas pones (eng) o (sp) … No veas lo que he tardado en ver que (sp) es español en una receta que no había inglés jejeje

Te recomiendo poner los códigos iso o la palabra completa (en) (es) o mejor (english) (español) ;)

Ahí queda eso :D

Por cierto, el blog, espéctacular … casi como tus platos !!! Cuanto los echo de menos …

4 rafa { 05.05.10 a las 6:55 am }

Tomo nota!. Cuando saque un rato (espero prontito) publicaré otra receta y aplicaré los cambios que me dices.

Un fuerte abrazo para tí, Maite, Carlota y el que viene.. :-)

Papa Rafa

Pdt: Tranquilo, cuando vaya de visita tu harás tu excelente paella y yo te prepararé algo ¿vale?. :-P

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¿Como describirme?
Complicado. Además, siempre me ha parecido una horterada eso de hablar de uno mismo. Soy simplemente papi.

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