 | |
| 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 (with European spiny lobster), [1] and Maine lobster stew (with American lobster).
Perhaps the most famous lobster stew recipes are those from the isle of Menorca. The term caldereta has become popular in use and most locals use it more often than the term caldera, even if that latter is the originally correct term for designating this variety of lobster dishes. [1] The most symbolic recipe in the island is the caldera de llagosta. [1] It is made out of local European spiny lobsters (Palinurus elephas, llagosta in Balearic). Menorcan equally, yet far less emblematic, is the caldera de llamàntol, which uses European lobsters (llamàntol in Balearic) instead of spiny lobsters.
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. [2]
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 (Spanish for 'Catalan-fashioned spiny lobster'). Another recipe involves a sauce of lobster blood and chocolate. [3]
Lobster stew, along with the lobster roll, is one of the most popular lobster dishes in Maine. The ingredient species is the local American lobster (Homarus americanus). It is similar to New England clam chowder in that it is based on milk. [4] Unlike most Maine lobster dishes, it uses shelled lobster meat. [5]
Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines.
Paella is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine.
Menorca or Minorca is one of the Balearic Islands located in the Mediterranean Sea belonging to Spain. Its name derives from its size, contrasting it with nearby Mallorca. Its capital is Mahón, situated on the island's eastern end, although Menorca is not a province and forms a political union with the other islands in the archipelago. Ciutadella and Mahón are the main ports and largest towns. The port of Mahón is the second biggest natural port in the world.
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables, such as onions, carrots, and corn on the cob. Clambakes are usually held on festive occasions along the coast of New England, and at fundraisers and political events. Some restaurants and caterers offer clambake-style food.
Sofrito, sofregit, soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.
Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits. The cuisine of neighbouring regions have given and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Manchego cuisine and Murcian cuisine.
Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.
Palinurus elephas is a commonly caught species of spiny lobster from the East Atlantic Ocean and the Mediterranean Sea. Its common names include European spiny lobster, crayfish or cray, crawfish, common spiny lobster, Mediterranean lobster and red lobster.
More or less distinct areas in medieval Europe where certain foodstuffs dominated can be discerned. In the British Isles, northern France, the Low Countries, the northern German-speaking areas, Scandinavia and the Baltic the climate was generally too harsh for the cultivation of grapes and olives. In the south, wine was the common drink for both rich and poor alike while beer was the commoner's drink in the north and wine an expensive import. Citrus fruits and pomegranates were common around the Mediterranean. Dried figs and dates occurred quite frequently in the north, but were used rather sparingly in cooking.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Kaldereta or caldereta is a goat meat stew from the Philippines. Variations of the dish use beef, chicken, or pork. Commonly, the goat meat is stewed with vegetables and liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce. Kaldereta is usually served during special occasions such as parties and festivities.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
The Balearic Islands are an archipelago in the western Mediterranean Sea, near the eastern coast of the Iberian Peninsula. The archipelago forms a province and autonomous community of Spain, with Palma de Mallorca being its capital and largest city.
The term acqua pazza is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types of seafood and even chicken. This dish is comparable to other Italian dishes, such as cacciucco and guazzetto.
The avarca is a type of sandal popular in the Balearic Islands (Spain), especially Menorca, where they are commonly known as "Menorcan sandals". In addition to being a traditional type of footwear, Avarca is also a popular Spanish brand of sandals. The shoes are made using a leather upper and a rubber sole. Avarca is a traditional sandal originally developed in Menorca in the Balearic Islands. They were originally made from a leather upper and with the sole made from a recycled car tyre. Nowadays however the soles are made in the style of a car tire but from a purpose made mould. These are hard wearing and much lighter in weight than the original car tire sole. Only original avarca manufacturers are granted with the label "Avarca de Menorca". This label is granted by local Government and guarantees that avarcas accomplishes minimum quality standards and avarcas are really manufactured in Menorca island.
The cuisine of Cape Verde is a West African cuisine largely influenced by Portuguese, Southern and Western European and West African cuisine. Cape Verde was a colony of Portugal from its colonization until 1975.
Menorcan cuisine refers to the typical food and drink of Menorca.
 | This cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This article related to the Balearic Islands is a stub. You can help Wikipedia by expanding it. |
