Caldereta de Bogavante (Menorcan-Style Lobster Stew)

• 5 tbsp Olive oil
• 2 medium Lobster, live, with large claws
• 1 large Yellow onion
• 1 large Green pepper
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 4 cloves Garlic
• 500 g Tomato, ripe
• 2 pieces Bay leaves
• 1 pinch Dried saffron threads
• 900 ml Fish stock

1. Bring a large pot of water to the boil. Humanely dispatch the lobsters, then boil for 6 minutes to set the flesh; lift out and cool until you can handle them. Twist off the claws, crack them, then split the bodies and cut into large pieces, catching any juices.
2. In a Dutch oven, warm 3 tbsp of the olive oil over medium heat. Add the onion and green pepper with 1 tsp of the fine sea salt and cook for 10 minutes, stirring, until softened but not browned. Stir in the garlic for 1 minute until fragrant.
3. Grate the tomatoes on the coarse side of a grater into a bowl, discarding the skins. Add the tomato pulp to the pan and cook for 8 to 10 minutes until reduced and glossy. Stir in the bay leaves, saffron and black pepper.
4. Pour in the fish stock and bring to a gentle simmer. Nestle in the lobster pieces and any collected juices, then simmer gently for 10 to 12 minutes until the lobster is just cooked through and the broth tastes rounded. Taste and adjust with the remaining fine sea salt if needed.
5. Remove the bay leaves. Ladle the hot broth into shallow bowls and arrange the lobster pieces on top. Divide the remaining 2 tbsp olive oil among the portions, drizzle it over the lobster and serve straight away.

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