Entree: Portugal – Madeira – Lapas Grelhadas (Grilled limpets on the shell served with garlic-herb butter and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 24 limpets (lapas), approx. 1 lb (450 g) total, cleaned and kept in shells
- 4 tbsp (56 g) unsalted butter, softened
- 2 tbsp (30 ml) extra-virgin olive oil
- 4 cloves garlic (about 0.5 oz (14 g)), minced
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1/2 tsp (3 g) coarse sea salt
- Freshly ground black pepper to taste
- 1 lemon, cut into wedges, for serving

Show original ingredient measurements

- 24 limpets (lapas), approx. 1 lb (450 g) total, cleaned and kept in shells
- 4 tbsp (56 g) unsalted butter, softened
- 2 tbsp (30 ml) extra-virgin olive oil
- 4 cloves garlic (about 0.5 oz / 14 g), minced
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1/2 tsp (3 g) coarse sea salt
- Freshly ground black pepper to taste
- 1 lemon, cut into wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and scrub the limpets well under cold running water to remove sand and debris. If any limpets are tightly adhered, slide a small knife gently around the edge to loosen; keep the meat in its shell.
2. In a small bowl, mix the softened butter, olive oil, minced garlic, chopped parsley, coarse sea salt, and a few grinds of black pepper until well combined.
3. Preheat a grill to high heat (about 500°F / 260°C) or position an oven broiler on high. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
4. Arrange the limpets on the grill or a cast-iron griddle with the shell side down so the meat and concave shell cavity face up. Spoon about 1/2 tsp (2.5 ml) of the garlic-herb butter onto the exposed meat of each limpet.
5. Grill the limpets for 2–4 minutes until the butter is bubbling, the garlic is fragrant, and the edges of the limpet meat begin to curl slightly. Watch closely to avoid overcooking, which makes the meat tough.
6. Remove from the grill, transfer to a warmed platter, and serve immediately with lemon wedges for squeezing over the limpets.

1. Rinse and scrub the limpets well under cold running water to remove sand and debris. If any limpets are tightly adhered, slide a small knife gently around the edge to loosen; keep the meat in its shell.
2. In a small bowl, mix the softened butter, olive oil, minced garlic, chopped parsley, coarse sea salt, and a few grinds of black pepper until well combined.
3. Preheat a grill to high heat (about 500°F / 260°C) or position an oven broiler on high. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
4. Arrange the limpets on the grill or a cast-iron griddle with the shell side down so the meat and concave shell cavity face up. Spoon about 1/2 tsp of the garlic-herb butter onto the exposed meat of each limpet.
5. Grill the limpets for 2–4 minutes until the butter is bubbling, the garlic is fragrant, and the edges of the limpet meat begin to curl slightly. Watch closely to avoid overcooking, which makes the meat tough.
6. Remove from the grill, transfer to a warmed platter, and serve immediately with lemon wedges for squeezing over the limpets.