Puerto Rican Prawns with Lobster-Yucca Mofongo and Sofrito Broth

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1/2 gallon vegetable oil, plus more for the mold

2 tablespoons Achiote (annatto) Oil, plus 4 tablespoons, recipe follows

Two 2-pound Caribbean lobster tails

2 yucca, peeled, boiled, and cubed

4 teaspoons minced garlic

Salt and pepper

4 tablespoons olive oil

12 prawns, peeled, cleaned, and deveined

4 cups Sofrito Broth, recipe follows

Achiote Oil:

2 cups Spanish olive oil

1 cup annatto seeds

Sofrito Broth:

4 tablespoons Achiote Oil, recipe above

1/2 cup diced yellow bell pepper

1/2 cup diced aji dulce pepper (substitute a bell pepper)

1/2 cup diced onion

4 tablespoons minced garlic

2 tomatoes. peeled, seeded, and diced

1/2 cup minced recao (substitute cilantro)

5 cups shrimp stock or clam juice

1 cup tomato puree

1/2 cup sliced pimento stuffed olives

1/2 cup minced fresh cilantro