Puerto Rican Prawns with Lobster-Yucca Mofongo and Sofrito Broth ...

Get this all-star, easy-to-follow Puerto Rican Prawns with Lobster-Yucca Mofongo and Sofrito Broth recipe from The Best Of

Directions Heat vegetable oil to 375 degrees F in a heavy-duty 4-quart stockpot. Heat 2 tablespoons achiote oil in a skillet and saute the lobster meat until just warm. Remove from pan and...


Ingredients

  • 1/2 gallon vegetable oil, plus more for the mold
  • 2 tablespoons achiote (annatto) oil, plus 4 tablespoons, recipe follows
  • 2 (2-pound) Caribbean lobster tails
  • 2 yucca, peeled, boiled, and cubed
  • 4 teaspoons minced garlic
  • Salt and pepper
  • 4 tablespoons olive oil
  • 12 prawns, peeled, cleaned, and deveined
  • 4 cups sofrito broth, recipe follows
  • 2 cups Spanish olive oil
  • 1 cup annatto seeds
  • 4 tablespoons achiote oil
  • 1/2 cup diced yellow bell pepper
  • 1/2 cup diced aji dulce pepper (substitute a bell pepper)
  • 1/2 cup diced onion
  • 4 tablespoons minced garlic
  • 2 tomatoes. peeled, seeded, and diced
  • 1/2 cup minced recao (substitute cilantro)
  • 5 cups shrimp stock or clam juice
  • 1 cup tomato puree
  • 1/2 cup sliced pimento stuffed olives
  • 1/2 cup minced fresh cilantro

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