Lobster Avocado Empanadas

We're cooking Lobster Avocado Empanadas with Executive Chef Scott Kirmil and Craig Naughton of Diego's Mexican Gourmet Restaurant.

Ingredients:

Fresh lobster meat
Ripe avocado
Diced scallions
Lime wedge
Canse grand black pepper
Diced ripe tomato
Diego's spice and our spicy aioli
Black beans and cilantro for presentation.

Method:

- Rough chop cooked lobster tail and claw meat
- Mix lobster meat with equal parts ripe avocado chunks, small dice ripe tomatoes and fresh scallions
- Mix meat and avocados, diced veggies, a pinch of black pepper and Diego’s spice, then stir in our spicy aioli until the mixture is moist throughout. Squeeze 1 lime wedge and add tablespoon of diced cilantro
- Lay room temperature empanada on cutting board and place 2 tablespoons of mixture on one side. Fold the empanada over and seal edge with a fork.
- Fry for 2 minutes at 375 degrees serve over black beans with cilantro.