Lobsters

We reproduce an article by the remembered gastronome Ramon Cavaller, published in the 70s in the pages of the Setmanari El Iris, in which he talks about Menorcan gastronomy in the 50s, 60s and 70s of the 20th century.

Ramon Cavaller/El Iris - When I said - in a conference in the Hall of the Council of One Hundred in the City Hall of Barcelona - that through the transparent and blue sea of ??our Island the red lobsters could be seen like bunches hanging in the depth, on the rocks, it was a poetic license.

Lobsters are difficult to catch

You don't see them. Now - the season is open - you have to leave the traps very deep. And if the sea is calm and they don't get lost, you have to go back the next day to collect such precious pieces.

Not many years ago they were ignored. I have a manuscript of Menorcan gastronomy dated 1832 and there is no recipe in it, no reference to lobster. As now, neither in the houses nor in the restaurants of Menorca are sea urchins ("Vogamarins") offered as a starter or as an accompaniment to the appetizer, so appreciated in Europe that, during the last civil war, a seaplane took off full of them bound for the "gourmets" of France, from the port of Fornells.

In these times of tourism and high standard of living on the island, the Lobster Stew is almost consubstantial with the Island. One of our best propaganda and business promotion weapons.

Its recipe, which they say is perfect, is known to almost everyone. But, to me, the old fishermen have always advised me to prepare it just right, choosing male lobsters that weigh more than two kilos.

Try it. And then you tell me.