Step 1

Melt the butter in a heavy skillet over medium heat.

Step 2

Add the onions and jalapeno and sauté until soft, about 2 to 3 minutes.

Step 3

Add the lobster and cook 1 to 2 minutes until just opaque.

Step 4

Remove from the heat and add the chives.

Step 5

Quickly drain in a mesh sieve and set aside to cool.

Step 6

Place the dough circles on a work surface.

Step 7

Place about 2 tablespoons of lobster stuffing in the middle of a circle; brush the edges of the dough with the water or egg wash.

Step 8

Fold the circle over itself, press the edges with your fingers or a fork to seal, and place on a work surface.

Step 9

Repeat until all of the empanadas are filled. Brush tops with egg wash.

Step 10

Spray the basket with oil to prevent sticking, transfer to the basket, in batches cook at 325F° for 8 minutes, turning half way.

Step 11

Serve hot with lime wedges.