Lobster stew

Lobster stew is found in a variety of cuisines. Two famous versions are Menorcan caldera de llagosta , 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. The most symbolic recipe in the island is the caldera de llagosta. It is made out of local European spiny lobsters (Palinurus elephas, llagosta in Catalan). Menorcan equally, yet far less emblematic, is the caldera de llamàntol, which uses European lobsters (llamàntol in Catalan) 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.

Source: Wikipedia