Caldereta de Bogavante (Balearic-Style Lobster Stew)

• 2 medium Lobster, live, with large claws
• 4 tbsp Extra virgin olive oil
• 2 medium Yellow onion
• 1 ½ tsp Fine sea salt
• 6 cloves Garlic
• 2 tsp Sweet paprika
• 800 g Tomato, ripe
• 2 pieces Bay leaves
• 1 pinch Dried saffron threads
• 250 ml Dry White Wine
• 750 ml Fish stock
• ½ tsp Black pepper
• 8 slices Crusty white bread

1. Bring a large pot of well-salted water to the boil. Dispatch the lobsters humanely, then boil for 2 minutes to set the flesh. Lift out and cool until you can handle them.
2. Twist off the claws and tail, then crack the claws and split the tail shells to help the flavour release into the stew. Cut the bodies in half and remove the sandy sac and any grey gills. Keep all shells and juices.
3. Heat the olive oil in a dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 12 to 15 minutes, stirring often, until very soft and lightly golden. Add the garlic and cook for 1 minute until fragrant.
4. Stir in the sweet paprika and cook for 20 seconds so it blooms without burning. Add the tomatoes and the remaining salt, then cook over medium-low heat for 35 to 45 minutes, stirring now and then, until thick, jammy and the oil begins to separate at the edges.
5. Add the bay leaves and saffron, then pour in the wine and simmer for 5 minutes to blend the flavors. Add the fish stock and bring to a gentle simmer. Cook for 10 minutes so the broth takes on the tomato base.
6. Add the lobster pieces and any collected juices, keeping the stew at a gentle simmer. Cook for 6 to 8 minutes until the lobster is just opaque and tender, then season with black pepper and adjust salt if needed. Rest off the heat for 5 minutes before serving.
7. Toast the crusty white bread until deeply golden. Ladle the stew into bowls, making sure each serving gets lobster, and serve with the toast for dipping.

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