📝 About This Recipe
A true delicacy of the Atlantic islands, particularly Madeira and the Azores, grilled lapas (limpets) offer a unique, briny taste of the ocean with a firm, satisfying texture. These gastropods are cooked directly in their shells on a hot griddle, allowing them to bathe in a rich, citrusy garlic butter that caramelizes as they sear. Perfect as a shared appetizer, this dish captures the essence of coastal Portuguese dining—simple, fresh, and incredibly vibrant.
🥗 Ingredients
The Shellfish
- 2 lbs Limpets (Lapas) (freshly harvested if possible)
- 2 tablespoons Sea salt (for the soaking water)
- 4 cups Cold water (for cleaning)
Mojo-Inspired Garlic Butter
- 1/2 cup Unsalted butter (softened to room temperature)
- 5 Garlic cloves (very finely minced)
- 1 teaspoon Piri-piri sauce (or more to taste for heat)
- 1/2 teaspoon Smoked paprika (Pimentón) (for a hint of earthiness)
- 3 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/4 teaspoon Black pepper (freshly cracked)
For Serving
- 2 Lemon wedges (cut from 1 whole lemon)
- 1 handful Fresh parsley sprigs (for garnish)
- 1 loaf Crusty sourdough bread (sliced and toasted)
👨🍳 Instructions
-
1
Begin by placing the limpets in a large bowl filled with cold water and sea salt. Let them soak for about 10 minutes to encourage them to release any sand or grit.
-
2
Use a small brush or a clean sponge to gently scrub the exterior of the shells under running water. Be careful not to damage the delicate meat inside.
-
3
Pat the limpets thoroughly dry with paper towels; moisture on the shells can cause them to steam rather than sear.
-
4
In a small mixing bowl, combine the softened butter, minced garlic, piri-piri sauce, smoked paprika, chopped parsley, lemon juice, and black pepper.
-
5
Mix the butter compound vigorously with a fork until it is smooth and all the aromatics are evenly distributed.
-
6
Preheat a large cast-iron griddle or a heavy-bottomed skillet over medium-high heat until it begins to faintly smoke.
-
7
Arrange the limpets on the hot surface, shell-side down. They should sit flat like little caps on the griddle.
-
8
Once the shells start to heat up (about 1-2 minutes), place a generous half-teaspoon of the garlic butter directly onto the meat of each limpet.
-
9
Watch closely as the butter melts and begins to sizzle and bubble inside the shell. The meat will start to pull away slightly from the edges.
-
10
Continue grilling for another 2-3 minutes. The limpets are done when the meat is opaque and the butter has slightly caramelized around the edges.
-
11
Avoid flipping them; the goal is to cook them through the heat of the shell while keeping the flavorful butter trapped inside.
-
12
Use tongs to carefully transfer the hot shells to a serving platter, ensuring you don't spill the precious garlic butter.
-
13
Immediately squeeze fresh lemon juice over the entire platter while they are still sizzling.
-
14
Garnish with additional fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Always source limpets from clean, rocky coastal areas or a reputable seafood purveyor, as they are sensitive to water quality. Do not overcook the lapas; just like squid or clams, they become rubbery and tough if left on the heat for more than a few minutes. If you cannot find piri-piri sauce, a dash of Tabasco or a pinch of crushed red pepper flakes works as an excellent substitute. Ensure your griddle is perfectly level so the melting butter stays inside the shells rather than running off onto the pan. For an extra smoky flavor, you can cook these on an outdoor charcoal grill using a fine-mesh grill grate.
🍽️ Serving Suggestions
Serve with a chilled bottle of Vinho Verde or a crisp Albariño to cut through the richness of the garlic butter. Provide plenty of warm, crusty bread to soak up the leftover garlic butter and juices from the bottom of the plate. Pair with a simple side of marinated olives and lupini beans for an authentic Portuguese 'petiscos' experience. A light arugula salad with a citrus vinaigrette provides a refreshing contrast to the briny, buttery limpets.