Coconut-Crusted Lobster Empanadas
Crispy coconut crust encases tender lobster meat, filled with a spicy avocado cream. This caribbean-inspired mexican ready in about 60 minutes pairs pcs (6 oz each) lobster tails, ripe avocado, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pcs (6 oz each) lobster tails
- 2 ripe avocado
- 2 tbsp lime juice
- 1/4 cup cilantro
- 1 small onion
- 2 garlic cloves
- 1/2 cup coconut flakes
- 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1 egg white
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 sheet (18x12 inches) empanada dough
- 1/4 cup salsa verde
Instructions
- Step 1: Dice onion into 1/4-inch cubes and finely chop garlic. Sauté in 1 tbsp vegetable oil over medium heat for 3-4 minutes until softened.
- Step 2: Add 2 minced garlic cloves and 1/4 cup chopped cilantro. Cook for 1 minute, then stir in 1/2 cup grated avocado and 2 tbsp lime juice. Season with 1/2 tsp salt and 1 tbsp salsa verde. Set aside.
- Step 3: In a bowl, mix 1/4 cup flour, 1 tbsp cornstarch, and 1/2 tsp salt. Add 1 egg white and 1/4 cup coconut flakes, stirring until a cohesive dough forms.
- Step 4: Roll out empanada dough to 1/8-inch thickness. Cut into 8 triangles. Spoon 1 tbsp avocado mixture into each, fold corners to enclose, and press edges to seal.
- Step 5: Heat 1 tbsp vegetable oil in a skillet over medium heat. Fry empanadas for 3-4 minutes per side until golden and crispy. Serve warm with remaining salsa verde.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Crusted Lobster Empanadas take to make?
Total time is about 60 minutes (60 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Crusted Lobster Empanadas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pcs (6 oz each) lobster tails from drying out.
Can I substitute ingredients in Coconut-Crusted Lobster Empanadas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Crusted Lobster Empanadas for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Crusted Lobster Empanadas?
Caribbean mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
