Lobster stew is found in a variety of cuisines. Two famous versions areMenorcancaldera de llagosta (withEuropean spiny lobster),^[1] andMaine lobster stew (withAmerican lobster).

Menorcan lobster stew

Type	Soup
Place of origin	Spain,United States
Region or state	Menorca,Maine
Main ingredients	Lobster

Perhaps the most famous lobster stew recipes are those from the isle ofMenorca. The termcaldereta has become popular in use and most locals use it more often than the termcaldera, 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 thecaldera de llagosta.^[1] It is made out of localEuropean spiny lobsters (Palinurus elephas,llagosta inBalearic). Menorcan equally, yet far less emblematic, is thecaldera de llamàntol, which usesEuropean lobsters (llamàntol in Balearic) instead of spiny lobsters.

Lobster is added to asofrito,onions,tomatoes,garlic and parsley and boiled, and is eaten with thin slices of bread. It is a signature dish of Menorca, and even themonarchy 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 includessaffron,green peppers,wine andbrandy can be calledlangosta a la catalana (Spanish for 'Catalan-fashioned spiny lobster'). Another recipe involves a sauce of lobster blood and chocolate.^[3]

Lobster stew, along with thelobster roll, is one of the most popular lobster dishes inMaine. The ingredient species is the localAmerican lobster (Homarus americanus). It is similar toNew England clam chowder in that it is based on milk.^[4] Unlike most Maine lobster dishes, it uses shelled lobster meat.^[5]

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