Asiago Lobster Turnovers

Never have you made something so impressive so fast!!  Great as an appetizer or paired with a fruity cocktail or a wine that’s on the sweeter side  (like a Gewurztraminer or maybe a pinot gris), as these bad boys are rich and salty!

You can make these in just a few minutes, but they are best served fresh,  so no make aheads here! Your guests might actually think its cool and wanna watch you prepare them, after all it is lobster wrapped in a fried cheese turnover!

Lobster stuffed asiago turnovers

Ingredients:

Note: I don’t know how many appetizers you need tonight, so this recipe is for one (1) lonely lobster turnover, replicate as needed 🙂

1. 1/8 cup fresh (cooked) lobster meat, chopped  (crab or shrimp will also work)

2. 1/3 cup (heaping) fresh grated fresh Parmesan cheese (of your choice)

3.  Fresh lime

4. Ground black pepper

KooK it:

Place your (good quality) nonstick pan on the stove and heat up to medium high eat.

Add 1/3 cup of the grated cheese on the pan in about a 3.5 inch circle, ensuring the cheese is evenly layered  (if you have a larger pan, you can make more than one at a time)

When the cheese has started to brown at the edges and is bubbling toward the middle (about 2 minutes), place 1/8 cup lobster slightly off center on the cheese patty.

Working quickly, add a squeeze of lime and a crack of pepper. Use a thin spatula or fork to grab the edge (that’s farthest from the lobster) and fold over to meet the other edge.

Press the edges together (as best you can), carefully remove from pan and serve!

TIPS: I like to serve these  with sweet (peppadew pepper) to offset the intense cheesy saltiness. Others have enjoyed them with sour cream, pico de gallo or even just seafood sauce. If you cook them on too low a heat, they may become chewy.7

Chopping fresh lobster claws!

Recipe by Adam Heard

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