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1
Heat vegetable oil to 375 degrees F in a heavy-duty 4-quart stockpot.
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2
Heat 2 tablespoons achiote oil in a skillet and saute the lobster meat until just warm.
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3
Remove from pan and place on a clean plate.
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4
Cover the lobster with plastic wrap and keep warm while preparing the yucca.
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5
Place the yucca in the hot vegetable oil and deep fry until golden brown, about 3 to 4 minutes.
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6
When the yucca is ready, place in a bowl and add the remainder of the achiote oil and the garlic.
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7
Season with salt and pepper and toss to distribute all ingredients evenly.
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8
Mash the yucca until there is an even red color throughout the mixture.
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9
Add the warm lobster to the yucca and fold together.
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10
Using your hands, fill a greased 1 cup mold (pilon) with the mofongo and pack firmly to form a mold.
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11
Remove the mofongo from the mold by turning the mold upside down and tapping gently.
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12
Repeat this procedure with remaining yucca mixture.
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13
You should have 4 pilon shaped mofongos.
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14
Place on a plate, wrap in plastic, and keep warm while preparing the prawns.
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15
For the prawns, heat olive oil in a large saute pan.
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16
Season the prawns with salt and pepper and cook 30 seconds per side.
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17
Add 4 cups of the sofrito broth to the prawns and simmer until prawns are cooked through, about 5 to 7 minutes.
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18
To serve, place 1 mofongo in the middle of 4 pasta bowls and arrange 3 prawns around each of the mofongo.
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19
Ladle broth over mofongo and serve immediately.
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20
Heat the olive oil in a 2-quart saucepot.
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21
Add the annatto seeds and remove from heat.
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22
Let steep at room temperature for 4 hours.
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23
Strain oil into a glass container.
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24
Keeps for up to 1 month.
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25
Heat the achiote oil in a saucepan.
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26
Add the bell pepper, aji dulce, onion, garlic, tomatoes, and recao and saute for 4 minutes, stirring constantly.
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27
Add the shrimp stock, tomato puree, and olives and simmer gently for 20 minutes until all flavors are combined to an aromatic broth.
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28
Remove from heat, stir in cilantro, and serve.
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29
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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30
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
