Puerto Rican Asopao de Langosta y Camarones (Shrimp and Lobster)


2 cups long grain rice
2 cups sofrito (use search engine)
1 lb raw shrimp, shelled and deveined, cut into 1/2 inch pieces
1 lb rock lobster tails or lobster meat cut into 1/2 inch chunks
3/4 lb green peas
6 cups chicken stock
1 tbs capers
1/2 cup pitted green olives
2 roasted red peppers cut into strips

Asopao is Puerto Rico’s special contribution the the Caribbean kitchen. It is basically a stew. It can be made with various shellfish or chicken. Asopao means soup. This version contains lobster and shrimp.

  • Put the rice in a large bowl along with 2 cups of cold water and soak for 20 minutes.
  • Add a little oil to a large sauce pan and add the sofrito.
  • Stir in the shrimp and lobster and cook, stirring occasionally for about 5 minutes.
  • Drain the rice and add to the casserole with the peas and chicken stock.
  • Gently mix well cover and simmer until the rice is tender. About 20 minutes.
  • Stir in the capers, olives and roasted red peppers and  cook just long enough to heat through.
  • Note: this dish can be prepared with shell fish, oysters, clams etc. squid or land crabs.




35 min


20 min


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