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Lobster “Asopao” with plantain balls

María
Grubb

Underground Dining Club, Decanter Hotel, and Taberna Medalla

Natalia
Vallejo

COCINA AL FONDO RESTAURANT

Lobster “Asopao” with plantain balls

Utensils

  • 1 grater 
  • 2 medium pots
  • 1 ladle
  • 1 wooden spoon
  • 1 colander 
  • 1 knife
  • 1 cutting board
  • 1 kitchen towel 
     

Serves

Approximately 4 people

Time

1 hour preparation time +
20 minutes of cooking and assembly of ingredients

Optional ingredient substitutions and/or additions:

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***

Lobster Court Bouillon:

INGREDIENTS

  • 2 cups white wine
  • 2 tablespoons of Allspice 
  • 1 onion, peeled & quartered
  • 5 garlic cloves, smashed 
  • 2 lemons cut in half
  • 2 bay leaves
  • 4 tarragon stems
  • 5 leaves of cilantro (recao) or 1 bunch of cilantro stems
  • 6 quarts of water
  • Salt to taste
  • 1 lobster of 1.5 to 2 lbs or 2 lobster tails 

Procedure

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.  

Asopao:

INGREDIENTS

  • 4 teaspoons coconut oil
  • ½ cup long grain rice
  • ½ cup of sofrito 
  • 5 saffron strands
  • 1 teaspoon of harissa paste
  • ½ cup coconut milk
  • 3 garlic cloves, minced
  • 2 whole scallion stems, sliced
  • Salt to taste 

GARNISH

  • Tarragon leaves
  • Cilantro leaves
  • Thinly sliced fennel
  • Zest & juice of 1 lime
  • Olive oil
  • Avocado balls scooped with a melon baller (optional)

Procedure

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. 

Sofrito:

UTENSILS

  • 1 blender
  • 1 knife
  • 1 chopping board 

INGREDIENTS

  • 6 cilantro (recao) leaves 
  • 5 sweet peppers
  • ½ cubanelle pepper
  • 5 garlic cloves
  • ½ celery stick
  • 2 tablespoons vegetable oil
  • ½ teaspoon dried oregano 

PREPARATION BEFORE COOKING

This recipe can be made in advance

Procedure

Step 1
Rinse peppers, recao, pepper, and celery.  

Step 2
Remove seeds & stems of all the peppers.  

Step 3
Puree in a blender. 

farms

Fincas Al Sol de Hoy 

Frutos del Guacabo  

Vida Azul – Pescador Christopher

Finca Carite 3.0 

Solidarity Committee
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  • Carmen Báez
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Questions? Contact us.

Diana Betancourt
Individual Reservations

787.636.3037

Awilda Muñiz Ruiz
Corporate Sponsors

787.354.2560

desarrollo@pln.org

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