Uma dose de lapas por favor!
Not many people even know what a Limpet is never mind frying it in a pan and eating it. Non seafood folk could take a look at it and say that it belongs on Fear Factor. But in Madeira this is definitely a speciality, being very famous among both locals and visitors.
Limpets, better known in Portuguese as lapas, are a special shellfish variety with only one shell that survives only in clear sea waters, providing it with a unique flavour.
While cooking, limpets are turned up in a proper frying pan. Their taste is highlighted by small drops of fresh lemon.
If plain lemon isn’t good enough we have added a recipe that anyone could easily perfect. Here is Grilled Limpets / Lapas grelhadas Azores Style
- Limpets (10, medium size, per person)
- ½ package of salted butter
- 1 head of garlic
- Hot chilli paste (q.s)
- Soak the limpets in water and salt for a few hours, so they release the sand they may have.
- Finely chop the garlic cloves and reserve.
- Place the limpets on a grill, with the shell backwards, so the sauce does not spill.
- Pour over each limpet 1 pinch of chopped garlic, 1 coffee spoon of chilli paste and a chunk of butter.
- In S. Jorge Island, cumin seed is also added.
- Grill the limpets until they start detaching from the shell.
- Serve them whilst hot, in the recipient they were grilled in, with good quality bread.