| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 22g | 8g | 25g |
| sugars | fibre | protein | salt |
| 2g | 2g | 18g | 1.2g |
Why I Love Canadian Lobster and Bacon Empanadas
There’s something truly magical about the combination of lobster and bacon in these Lobster and Bacon Empanadas. Combining the delicate, sweet flavor of lobster with the smoky, savory notes of bacon makes for a truly delightful fusion.
A Symphony of Flavors
This recipe for Lobster and Bacon Empanadas takes me back to the days of lively Sunday dinners with family. While my grandparents’ traditional Italian meals often featured rich tomato sauces and hearty pastas, their love of seafood always had a prominent place at the table. These empanadas, though rooted in Canadian culinary tradition, remind me of those meals where fresh seafood was a star of the night.
The melding of flavors here is something extraordinary. The lobster, tender and succulent, pairs effortlessly with the crispy bites of bacon. With the added depth from smoked paprika, fresh cilantro, and garlic, each bite carries you through a medley of tastes and textures. Mozzarella cheese brings everything together, ensuring that each empanada is rich and satisfying.
An Elegant Appetizer or Main Course
These empanadas are versatile and can be enjoyed as an elegant appetizer or a standout main course. When served alongside a light, crisp salad, they make for a sophisticated yet comforting meal. They also pair wonderfully with a chilled glass of white wine or a sparkling prosecco, elevating any dining experience.
For those who love the flavors found in this recipe, you might also enjoy dishes like seafood-stuffed ravioli, bacon-wrapped scallops, or even a flavorful Spanish paella. I was partly inspired to create this recipe by the techniques of renowned chef Matty Matheson, whose vibrant approach to Canadian cuisine highlights local seafood in innovative and mouthwatering ways.
I encourage you to try these Lobster and Bacon Empanadas for your next family gathering or special occasion. They embody the joy of blending traditions and are sure to become a beloved dish in your home, just as they have in mine.
Don’t forget to serve with fresh lime wedges – a squeeze of lime juice brightens the flavors perfectly, adding a zesty finish to each delicious bite.
What You’ll Need
- 1 lb lobster meat, cooked and chopped
- 6 slices bacon, cooked and crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded mozzarella cheese
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 package (14 oz) refrigerated empanada dough
- 1 egg, beaten (for egg wash)
- 1 lime, cut into wedges (for serving)
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Method
Step One
Preheat your oven to 375°F (190°C).
Step Two
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, and red bell pepper. Sauté until the vegetables are softened, about 5-7 minutes.
Step Three
Add the cooked and chopped lobster meat to the skillet, along with the cooked and crumbled bacon. Stir to combine.
Step Four
Add the chopped green onions, fresh cilantro, shredded mozzarella cheese, smoked paprika, salt, and black pepper. Stir everything together until the cheese is melted and the mixture is well combined. Remove from heat and let it cool slightly.
Step Five
On a lightly floured surface, roll out each piece of refrigerated empanada dough. Spoon approximately 2 tablespoons of the lobster and bacon filling into the center of each dough circle.
Step Six
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, and use a fork to crimp the edges.
Step Seven
Place the empanadas on a parchment-lined baking sheet. Brush the tops with the beaten egg to create a golden finish.
Step Eight
Bake the empanadas in the preheated oven for 20-25 minutes, or until they are golden brown.
Step Nine
Remove empanadas from the oven and let them cool slightly before serving. Serve with lime wedges on the side.
