Lapas (Griddled Limpets) is a traditional Portuguese recipe (from Madeira) for a classic starter of griddled limpets with garlic, butter, parsley and lemon zest. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Griddled Limpets (Lapas).
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Lapas are a true limpet species, Patella vulgata and are a classic Madeiran snack. They are served grilled with garlic and butter. They'er finished with the addition of lemon zest and a squeeze of lemon before serving.
Wash and rinse the limpets thoroughly, including properly scrubbing their shells.
Take a ridged cast iron griddle pan and cover its base with limpets (set them shell side down so the meats are uppermost).
Place over medium heat then add small pieces of unsalted butter (you do not want to use salt as it will toughen the limpet meats) onto each limpet. Divede the crushed garlic between the shells then add the flat-leaf parsley and lemon zest to your liking.
Griddle the limpets until the meats detach from the shells.
Serve hot in the pan, accompanied by bolo de caco and garlic butter.
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