Entree: Portugal – Azores – Lapas Grelhadas (Grilled Azorean limpets served with garlic-herb butter and lemon)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 4 min

Total 15 min

Ingredients

- 24 fresh limpets in shell, approx. 1 lb (450 g) total meat
- 1 1/2 tsp (8 g) coarse sea salt
- 4 tbsp (60 ml) unsalted butter, softened
- 2 tbsp (30 ml) olive oil
- 2 garlic cloves, minced (about 6 g)
- 3 tbsp (15 g) flat-leaf parsley, finely chopped
- 1 tbsp (15 ml) dry white wine (optional)
- Fresh lemon wedges for serving
- Crusty bread for serving (optional)

Instructions

1. Rinse limpets well under cold running water, scrub shells to remove grit and seaweed; optionally bring a pot of water to a gentle boil and blanch limpets 30 seconds to loosen grit, then drain and pat dry.
2. Preheat a hot grill or cast-iron griddle until very hot and lightly oil the grate.
3. Place limpets on the grill cup-side down (meat exposed) and sprinkle each with a little coarse sea salt. Grill 2–3 minutes until edges of the meat begin to curl and juices bubble.
4. Meanwhile mix softened butter, minced garlic, chopped parsley, olive oil, and white wine if using in a small bowl to make a loose garlic-herb butter.
5. As limpets cook, spoon a small amount of garlic-herb butter over each limpet so it melts into the shell; cook another 30–60 seconds just to warm the butter and blend flavors.
6. Remove limpets from the grill with a small spatula or tongs, arrange on a warm platter, and serve immediately with lemon wedges and crusty bread to soak up juices.
7. To eat, squeeze lemon over each lapas and loosen the meat from the shell with a small fork; enjoy hot.