Lobster Empandas Recipe

Prepare aromatics

In a medium skillet, melt the unsalted butter over medium heat. Add the minced shallot and diced red bell pepper and sauté 3–4 minutes until softened and fragrant. Stir in the minced garlic and cook 30 seconds until aromatic.

Combine lobster

Add the chopped cooked lobster meat to the skillet and toss just to warm through, about 1 minute — do not overcook. Remove from heat and stir in the cilantro, lime juice, smoked paprika, salt, black pepper, and 2 tablespoons mayonnaise. Taste and adjust seasoning; the mixture should be slightly moist but not loose. Let cool to warm or room temperature for easier assembly.

Preheat and prepare

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone mat. Set out empanada discs at room temperature so they’re pliable.

Make egg wash

Beat the large egg with 1 tablespoon milk in a small bowl to make egg wash.

Fill empanadas

Place one empanada disc on a work surface. Spoon about 2 tablespoons of the lobster filling into the center of each disc (adjust so edges remain clean). Brush the edges with a little egg wash or olive oil. Fold the disc over to form a half-moon, pressing edges to seal.

Crimp or fork-seal

Use your fingers to crimp the edge or fold a decorative rope; alternatively press with the tines of a fork to seal completely. Brush each empanada lightly with egg wash for a golden finish and brush or dab a little olive oil on the bottom of each to help crisping.

Bake

Arrange empanadas on the prepared baking sheet spaced slightly apart. Bake in the preheated oven for 14–18 minutes, rotating the tray halfway, until golden brown and the dough is cooked through. Remove from oven and let rest 3–5 minutes before serving.

Make aioli

In a small bowl, whisk together 1/2 cup mayonnaise, agave nectar, minced seeded habanero (start with 1/4 pepper and adjust if you want more heat), 1 tablespoon fresh lime juice, grated garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust balance — add more agave for sweetness, more lime for brightness, or more habanero for heat. Chill at least 10 minutes to let flavors meld.

Arrange 3–4 warm lobster empanadas per plate. Serve with a small ramekin of habanero agave lime aioli, garnish with microgreens or chopped cilantro and lime wedges. Recommend diners squeeze a little lime over empanadas and dip into the aioli.