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
Ingredients
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
Ingredients
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
Ingredients
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
Ingredients
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.