Lapas Grelhadas - Limpets with Garlic Butter
As served at Dom Pepe in São Martinho

1. Crush 1 clove of garlic with a mortar and pestle and chop finely;
2. wash the limpets; open them and detach the mollusk with the point of a knife;
3. place the open shells in a ribbed iron grill pan;
4. place a little garlic and a small piece of unsalted butter onto each one (salted butter will toughen them);
5. place under the broiler for a few seconds and remove as soon as the butter starts to sizzle;
6. sprinkle with lemon juice and bring the pan directly to the table.

Lapas e Caramujos de Esacabeche - Limpet Escabèche
These are found everywhere in grocery stores, sold in jars, and served in various salads or rice dishes.

1. Wash the limpets; open the shells;
2. poach for a few seconds in boiling water; immediately run under cold water to stop the cooking;
3. drain; sprinkle with salt and let rest overnight;
4. wash the limpets to remove the excess salt.
5. Cover with the  marinade. Consume within a few days or else pack in jars, using the same sterilization process you would use for canning or pickling.

Arroz de Lapas - Rice with Limpets
As served at the Orca restaurant in Porto Moniz

1. Cook rice with all ingredients mentioned above.
2. Ten minutes before serving, add the limpet meat to the cooked rice. Just the heat from the rice will cook the limpets.