If there’s one dish that instantly takes me back to the shores of the Azores, it’s Grilled Lapas. These little limpets cling to the volcanic rocks along the coastline and are as much a part of Azorean life as the ocean itself. I had the most incredible experience sharing lapas with Kathy and Nelson on the island of Sao Jorge and cooking them up the traditional way — butter, garlic, and a squeeze of fresh lemon. Simple, honest food that is absolutely unforgettable.
What are Grilled Lapas?
Grilled Lapas are one of the most iconic dishes of the Azores. “Lapas” is the Portuguese word for limpets — small shellfish that attach to volcanic rocks along the shoreline. They’re often described as tasting like a cross between a mussel, a scallop, and a clam, with a briny, slightly sweet flavor that is completely their own. In the Azores, lapas are cooked in their shells on a hot skillet with butter, garlic, parsley, and hot peppers, then finished with a squeeze of lemon. You’ll find them at every festa, every family gathering, and on the table at almost every home visit. If you’ve never tried them, you are in for a treat.
How to Make This Recipe
This recipe couldn’t be simpler, which is part of what makes it so good. You start by placing the limpets shell-side down in a dry skillet. While those sit, you make a quick garlic butter sauce in a separate pan with olive oil, butter, garlic, parsley, and your choice of hot peppers or piri piri. Once the sauce is ready, spoon it over each limpet and cook until the meat plumps up and the sauce begins to sizzle. Finish with a squeeze of fresh lemon and serve immediately. The whole process takes under fifteen minutes — which is good, because nobody wants to wait.
Tips for the Best Grilled Lapas
- Fresh is everything. Lapas should smell like the sea — clean and briny. Avoid any with an off or ammonia-like odor.
- Shell-side down, always. Placing the shells facing down keeps the juices and sauce inside each limpet as it cooks.
- Don’t overcook. The meat should just plump up and become opaque. Overcooking makes them rubbery.
- Piri piri or hot peppers — use what you have. Both work beautifully. Adjust the heat to your preference.
- Use real butter. This is not the time to substitute. The butter is half the dish.
- Serve immediately. Lapas cool fast and are best eaten the moment they come off the heat.
- A good cast iron skillet holds heat evenly and gives you that perfect sizzle. Try this one by Lodge.
Serving and Storing
Grilled Lapas are best served straight from the pan — this is not a make-ahead dish. In the Azores, they’re typically served as an appetizer with crusty bread to soak up the garlicky butter sauce. They pair beautifully with a glass of chilled white wine or a cold beer. If you somehow have leftovers, store them in an airtight container in the refrigerator for up to one day and reheat gently. Fresh raw limpets should be cooked the same day you get them.
PrintGrilled Lapas (Limpets)
Limpets live attached to rocks along the shoreline. Many say limpets taste like a cross of mussel, scallops, and clams. Seen in Season two episode 7, we grill our lapas traditionally with butter and seasoning. Either black or white limpets can work for this recipe!
Ingredients
15–20 limpets
1 cup butter
Olive oil
5–6 cloves minced garlic
2–3 tbsp hot chopped peppers or piri piri
1 bunch chopped parsley
Lemon to taste
Instructions
1. Place your limpets in a skillet with the shells facing downwards. Leave aside.
2. In a separate saucepan, cover the bottom entirely with olive oil. Add in the butter, garlic,
parsley and hot peppers and let it simmer over low heat.
3. When done, pour sauce over each limpet, and place the skillet with the limpets on the stovetop until the meat plumps and the sauce begins to sizzle. Be careful to not overcook the limpets.
4. Squeeze some lemon juice and enjoy!
Notes
Limpets are marine mollusks that, similar to clams, have a unique taste and texture that can be quite enjoyable when prepared properly. Here are some tips for preparing and cooking limpets:
- Cleaning: Rinse the limpets thoroughly under cold running water, scrubbing their shells to remove any debris or algae. Some prefer to soak them in salted water for a couple of hours to help them purge any sand or grit.
- Removing from Shell: Limpets adhere strongly to their shells. To remove them, you can either boil them for a short time until they loosen or use a blunt knife to carefully detach them.
- Tenderizing: Limpets can be quite tough if cooked directly. To tenderize them, you can pound them gently with a kitchen mallet. Another method is to freeze them for a few hours or overnight, then defrost before cooking, which helps to break down the muscle fibers and tenderize the meat.
- Minimal Cooking Time: Like other shellfish, limpets should be cooked for a short time to prevent them from becoming too tough. They can be quickly grilled, sautéed, or steamed.
- Flavor Pairings: Limpets have a unique, slightly briny flavor that pairs well with various ingredients. In Portuguese cuisine, they’re often cooked with garlic, olive oil, and a little white wine or lemon juice. Herbs like parsley or cilantro can also be added.
- Serving: Serve limpets immediately after cooking. They’re often served in their shells, sometimes with a little of the cooking liquid. Fresh bread, a salad, or potatoes can complement the dish nicely.
- Freshness: Always ensure that your limpets are fresh. They should have a clean, fresh sea smell. Avoid any that have an off or ammonia-like odor.
- Sustainability: As with all seafood, ensure that your limpets are sustainably sourced. Overharvesting can have serious impacts on limpet populations and the ecosystems they inhabit.
Remember, the key to a great seafood dish is freshness and simple preparations that let the natural flavors shine. Enjoy your culinary adventure with limpets!
A good cast iron skillet is the secret to getting that perfect sizzle on your lapas. This one is what I reach for every time.
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Love Azorean seafood? Try my Azorean Roasted Octopus or Pan Seared Scallops next.
