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Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥720kcal
💪40gProtein
🌾80gCarbs
🥑30gFat
🌿8gFibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Allergens

🦐 Shellfish

Mofongo de Langosta

How to order / say it
Say it Mofongo de Langosta — [moh-fohn-goh deh langoh-stah]
Order I’ll have the Mofongo de Langosta.
Locally Quisiera el Mofongo de Langosta.
Say locally

A savory plantain mash stuffed with lobster and spices.

Why try it?

This dish is a true reflection of Vieques' culinary mastery over plantains and seafood. It's a local favorite that showcases the island's access to fresh lobster and traditional cooking techniques.

How it tastes

The mofongo offers a savory, garlicky flavor with the plantains' earthiness. The sweet and tender lobster adds a luxurious touch, creating a perfect harmony of land and sea.

Origin & History — first documented: 1780

Mofongo, originating in the 18th century and adapted with local seafood like lobster, became a gastronomic representation of Vieques' rich natural resources.

Recipe

Ingredients

  • 🥕 3 plantains
  • 🦐 200 g lobster meat
  • 🧄 4 cloves garlic
  • 🥩 50 g pork cracklings
  • 🫒 50 ml olive oil

Method

  1. 1 Fry the plantains until golden and tender.
  2. 2 Mash plantains with garlic and pork cracklings.
  3. 3 Stuff the mash with lobster meat and drizzle with olive oil.

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All Caribbean recipes — Puerto Rico — Vieques — Mofongo de Langosta
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