Questions? Contact us.
Diana Betancourt
Individual Reservations
787.636.3037
Awilda Muñiz Ruiz
Corporate Sponsors
787.354.2560
Approximately 4 people
1 hour preparation time +
20 minutes of cooking and assembly of ingredients
The lobster can be substituted by a different type of shell fish, like shrimp. The same procedure would be followed to make the court bouillon.
Vegan/Vegetarian option: when making the court bouillon, omit the lobster and substitute for dried mushrooms like shiitake and baby carrots.
***Recipe is gluten free, lactose free***
Step 1
Mix all ingredients (except lobster) in a large pot big enough to cook lobster (about 8-10 quarts).
Step 2
Bring water to a boil.
Step 3
Add lobster. Cook for about 8 minutes for a whole lobster, 5 minutes for tails.
Step 4
When lobster is cooked, remove, and set aside.
Step 5
Carefully, pass the liquid through a colander and preserve it for the asopao.
Step 1
Add coconut oil to a 5-8 quarts pot along with minced garlic, stir, add harissa paste, sofrito, and saffron.
Step 2
Cook for about 2-3 minutes on low heat until lightly caramelized.
Step 3
Deglaze with coconut milk.
Step 4
Add 4 quarts of lobster stock and bring to boil. Add rice, bring to boil again for about 6-8 min. Add salt to taste.
Step 5
Meanwhile, shape plantain balls. Add slowly to the boiling rice mix.
Step 6
Add lobster, cleaned and chopped.
Step 7
Boil for a few minutes. Taste, add salt if needed.
Step 8
Finish with chopped scallion and add garnish.
This recipe can be made in advance
Step 1
Rinse peppers, recao, pepper, and celery.
Step 2
Remove seeds & stems of all the peppers.
Step 3
Puree in a blender.
Fincas Al Sol de Hoy
Frutos del Guacabo
Vida Azul – Pescador Christopher
Finca Carite 3.0
Questions? Contact us.
Diana Betancourt
Individual Reservations
787.636.3037
Awilda Muñiz Ruiz
Corporate Sponsors
787.354.2560