Caribbean Spiced Lobster and Chorizo Patty

2.7 oz. dry Chorizo, diced small
2.7 oz. Spiny Lobster Meat, diced small
4 oz. White Onion, finely chopped
2.7 oz. Red Bell Pepper, finely chopped
1/2 Bay Leaf (1 small leaf or break in half)
1/2 tsp. Thyme, finely chopped
2 tbsp. Tomato Paste
1 tbsp. + 1 tsp. Garlic, finely chopped
1/2 tsp. Paprika
2 tbsp. Extra Virgin Olive Oil
2 tbsp. Egg Wash (1 egg, lightly beaten)
4 Puff Pastry Discs (6 in. / 16 cm. diameter)
Salt and freshly ground Black Pepper, to taste

Directions

1. Heat a large saute pan over medium heat and sear the chorizo until the fat renders. Remove the chorizo and leave the fat in the pan
2. Add garlic, onions, bay leaf, thyme, and red peppers. Saute until tender and lightly caramelized
3. Stir in tomato paste and cook for 1-2 minutes until it begins to deepen in color
4. Return the chorizo to the pan, add the lobster and cook until the lobster is halfway done
5. Season to taste, discard the bay leaf, and allow the mixture to cool to room temperature
6. Preheat oven to 350 degrees F
7. On a lightly floured surface, place the puff pastry discs and spoon the filling into the center of each. Fold over to seal and crimp the edges with a fork
8. Brush each pastry with egg wash and place on a parchment-lined baking sheet
9. Bake at 350 degrees F for about 15-18 minutes or until golden brown and crisp
10. Serve warm

Chef's Studio at Mosaic