Recipe for:

McCormick Cayenne Lobster Caldereta

This recipe is thanks to Chef Nomer of Punta Fuego Resorts! 


(Serves 8)

One kilo lobster washed and cut in segments (no head) use head to make stock and freeze or for garnish) 

1/2 kilo fillet maya maya (red snapper or tilapia will do) keep skin on

1/2 cup finely chopped garlic

1/2 finely chopped onions

One cup finely chopped bell peppers (green and red) 


1 Tbsp flour

About 5 cups stock from boiled fish bones and shrimp or lobster head and tails 

One bay leaf

4 dashes cayenne 


Home made tomato sauce: (you can make this in advance and freeze then use when needed) 

10 tomatoes 

1/2 teaspoon Mccormcik oregano 

1/2 teaspoon Mccormcik basil 

Add salt and pepper to taste 


Procedure for tomato sauce:

In pan cook tomatoes in medium heat add about 1 cup of water, oregano, basil, salt, pepper to taste. Let cook for about 30 minutes mashing tomatoes together so it's a rich sauce. I like to keep the skin on but it's up to you! 


Procedure for Kaldereta: 

In hot wok toast lobster in a teaspoon of oil for about 10 minutes or till golden. Make sure to turn lobster over to insure all sides toasted. Remove and set aside. 


Then in wok sauté garlic, onions, bay leaf, bell peppers in added virgin olive oil. Add about 1/4th cup rum and flour, cayenne. Cook together then add the homemade tomato sauce and stock. 


Add the fish fillets and the lobster and let cook in medium heat for another 7 to 10 minutes! 

Your kaldereta is ready! 



From my Kitchen to yours with love, Sabrina