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***
Mix all ingredients (except lobster) in a large pot big enough to cook lobster (about 8-10 quarts).
Bring water to a boil.
Add lobster. Cook for about 8 minutes for a whole lobster, 5 minutes for tails.
When lobster is cooked, remove, and set aside.
Carefully, pass the liquid through a colander and preserve it for the asopao.
Add coconut oil to a 5-8 quarts pot along with minced garlic, stir, add harissa paste, sofrito, and saffron.
Cook for about 2-3 minutes on low heat until lightly caramelized.
Deglaze with coconut milk.
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.
Meanwhile, shape plantain balls. Add slowly to the boiling rice mix.
Add lobster, cleaned and chopped.
Boil for a few minutes. Taste, add salt if needed.
Finish with chopped scallion and add garnish.
This recipe can be made in advance
Rinse peppers, recao, pepper, and celery.
Remove seeds & stems of all the peppers.
Puree in a blender.
Fincas Al Sol de Hoy
Frutos del Guacabo
Vida Azul – Pescador Christopher
Finca Carite 3.0
the passing of Hurricane Fiona through the Puerto Rico archipelago. We have focused our main efforts on supporting affected communities and supporting agroecological practices.
You can also contribute to the recovery of the agroecological communities and farmers of Puerto Rico! For more information, visit: pln.org/fiona.
In these difficult times, we want everyone to be well, safe and secure.
Para la Naturaleza