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golden fried lobster pastry turnovers on a wide white platter, one cut open to show creamy lobster filling, lemon wedges and parsley scattered around, natural light, shallow depth of field, landscape orientation

Pastelillos with Lobster

Tender lobster tossed in creamy sofrito sauce and encased in light, flaky, and crispy pastry pockets.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb lobster meat chopped
  • 3 tbsp sofrito
  • 2 tbsp cream cheese
  • 1 tsp adobo seasoning
  • 12 empanada discs thawed
  • 1 egg beaten
  • 3 cups vegetable oil for frying

Method
 

  1. Saute the sofrito, then add the lobster, cream cheese, and adobo and cook until creamy. Let cool.
  2. Spoon the lobster filling onto each empanada disc.
  3. Brush the edges with egg, fold over, and crimp shut with a fork.
  4. Heat the oil to 350F in a deep skillet.
  5. Fry the pastelillos for 3 to 4 minutes until golden and crisp.
  6. Drain on paper towels and serve warm.

Notes

Imitation lobster works in a pinch and keeps the cost down.