Asopao de Langosta y Camarones

Rice, Lobster and Prawn Stew

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Asopao is Puerto Rico’s special contribution to the Caribbean kitchen. It can be made with various shellfish or chicken, and the finished product is slightly soupy, which is what asopao means.


  • 1 lb. long grain rice
  • 2 cups sofrito
  • 1


Put the rice to soak for 30 minutes in ¾ pint cold water. Heat the sofrito in a heavy casserole, stir in the prawns and lobster and cook, stirring from time to time, for 5 minutes. Drain the rice and add to the casserole with the peas and chicken stock, stir and cook, covered, at a gentle simmer until