Lobster stew
Lobster stew is found in a variety of cuisines. Two famous versions are Menorcan caldera de llagosta, and New [England cuisine|Maine] lobster stew.
Spain
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. The most symbolic recipe in the island is the caldera de llagosta. It is made out of local European spiny lobsters. Menorcan equally, yet far less emblematic, is the caldera de llamàntol, which uses European lobsters 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.
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.