Lobster Empanadas (And Some Irresistible Toppings)

The Details

I know why you’re here. You read “lobster” and “empanada” in the same line and you felt that your heart and stomach flutter at just the thought of that very combination… Well, if you’re already drooling and you’re wondering how to make the most of your next (now inevitable) trip to Vieques, head over to my blog and I’ll show you around!

In the meantime, let’s get to those dreamy lobster empanadas… 

The Lobster Empanadas


8 oz. Lobster meat claw and knuckle

1 red bell pepper, 1 yellow bell pepper and 1 poblano pepper - seeded and diced small

2 oz chopped cilantro

1 tablespoon minced garlic

1 teaspoon cumin

1 teaspoon ground coriander

8 oz shredded white cheddar

4 oz roasted corn

4 empanadas (“10” inch discs)

Salt and pepper to taste

What You Do

Mix all ingredients together in mixing bowl.

Divide mixture equally between 4 discs.

Crimp edges.

Bake in 450-degree oven or fry at 350 till golden brown.

Feel Free To Get Creative

Serve with Roasted poblano tomato salad, and chipotle aioli.

 (Don’t worry, those recipes are provided below.)

Cilantro Sour Cream


½ bunch of cilantro

1 quart of sour cream

½ teaspoon of chopped fresh ginger

½ teaspoon of sugar

¼ of a medium red onion pealed

What You Do

Blend all ingredients except sour cream

Add sour cream last and blend in (don’t overdo this or it will get watery)

Chipotle Aioli


1 cup Mayo (use a good brand preferably an organic one or make your own)

1 tablespoon Mae ploy - (sweet chili sauce)

2 chipotle peppers from a can

1 ounce Chopped cilantro

What You Do

1. Blend Mae ploy, chipotles and cilantro

2. Add mayo and blend until smooth

Poblano Salsa


14 roasted poblanos

14 roman tomatoes

2 medium onion slices, sliced in the middle

2 bunches of cilantro, chopped

1 ½ ounces of salt

2 ounces of rice vinegar

2 ounces of balsamic vinegar

2 tablespoon of olive oil

2 teaspoons of magi sauce

2 ounces of lime juice

What You Do

Roast the poblanos.

Cover them for 5 minutes.

After that, peel them and cut them in rounds.

Put them in a container together with onion, cilantro, and tomatoes (cut in rounds without the seeds).

Combine the salt, the vinegar, oil and magi.

Put in lime juice.

Mix it.

Enjoy your empanadas!