Tasty Jamaican Lobster Patties Recipe

Say hello to this yummy patty, which is filled with tender chunks of seasoned lobster baked inside a flaky, golden pastry. It is the perfect fast food to devour.

I recently visited Devon House in Jamaica and had to taste their lobster patties. It was somewhat different from the classic beef version.

While the pastry tasted the same, the fillings instantly surprised me.

I loved how the flavors blend so well. Who would have thought these two would work? I’ve been trying to recreate this pastry for a while, and I think I’ve finally nailed it.

The crust was easy to make since I’ve made it hundreds of times before. It contains the basics: flour, colouring, and fat. The lobster is drenched in the Jamaican seasoning we know and enjoy.

Why You’ll Love This Recipe

This recipe needs to be on your must-try list. It is so underrated. When I told my kids to try it, they were skeptical because they only eat Jamaican patties with beef in them. Let’s say, they became totally obsessed with these patties.

The crust is flaky, golden, and flavorful with turmeric and cold butter added to the dough. You’ll also enjoy the filling because it is creamy from the coconut milk and packed with the herbs we use in everything: thyme, scallion, sweet pepper, garlic, and scotch bonnet. It’s a lighter, more delicate version of the classic beef patty.

Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 cup cold fat (½ cup cold butter + ½ cup shortening)
• 1 cup ice-cold water
• 1 tbsp sugar (optional)
• 2 tsp salt
• 2 tsp baking powder
• 1 tbsp turmeric
• 1 tbsp cornstarch

Seasoning Paste

• Onion
• Garlic
• Ginger
• Scotch bonnet pepper
• Scallion
• Sweet pepper
• Fresh thyme
• (Blend smooth with a splash of water.)

Lobster Filling

• Finely chopped lobster meat
• Coconut oil
• ½ cup coconut milk (adjust as needed)
• All-purpose seasoning
• Fish seasoning
• Basil
• Oregano
• Garlic powder
• Cayenne pepper (optional)
• Salt

How to Make Jamaican Lobster Patties

Mix flour, sugar, salt, turmeric, baking powder, and cornstarch in a bowl. Add your cold butter and shortening. Press it into the flour with a fork until you see large crumbs with visible butter pieces.

Add your ice water slowly and bring the dough together without kneading. Wrap and chill.

Make the fresh seasoning

Blend all the fresh seasonings until completely smooth.

Heat the coconut oil and add 2 tablespoons of the blended seasoning paste. Add lobster and season with fish seasoning, all-purpose seasoning, basil, oregano, garlic powder, turmeric, cayenne, and salt.

Pour in coconut milk and cook until the mixture thickens.

Laminate the Dough

Dust your counter with flour. Roll the dough out, fold it over itself, roll again, fold again. You’ll need to repeat several times until you create layers. Cut the dough into rectangles and trim the edges to make them neat.

Add cooled lobster filling near one side of each rectangle. Fold the dough over the filling and press the edges firmly to seal. Use a fork to create the traditional patty markings and poke holes on top for steam to escape..

Bake

Place patties on a lined baking sheet and bake until flaky and golden, usually 25–30 minutes depending on size.

My Tips for making the best Lobster Patties

If for any reason your dough starts getting soft or sticky, stop and put it back in the fridge. Always use cold butter for flaky pastry.

Also, you do not want to add hot filling to the dough—cool it completely, or it will melt through your pastry.  I never skip folding the dough multiple times; it’s my secret to nice layers.

Storage

Store baked patties in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer so the crust stays crisp.

You can also freeze unbaked patties and assemble them, freeze flat, and store in freezer bags. Bake from frozen when ready.

Lobster patties aren’t something you will find often, but they are quite a treat. They taste rich, layered, seasoned, and familiar all at once. They have that classic turmeric crust, and the coconut lobster brings the richness.

More Jamaican Recipes

• The Ultimate Jamaican Breakfast Buffet Ideas
• How To Make Jamaican Spice Bun?
• Jamaican Fried Chicken With Gravy
• Jamaican Jerk Fish Recipe

Frequently Asked Questions

Can I use frozen lobster for this recipe?
Yes, you can. I’ve used frozen lobster plenty of times. Just thaw it properly and squeeze out any excess water so it doesn’t water down your filling.

How do I keep the filling from leaking out?
Make sure your filling is fully cooled before adding it to the dough. Warm filling melts the butter and causes breakage.

What can I substitute for lobster?
If lobster is pricey or unavailable, use shrimp or crab. They cook fast and pick up Jamaican seasoning well.

Why does my patty pastry crack while baking?
Either the dough was too dry, or you rolled it too thin. Add a splash of water next time, and leave a little thickness in the crust.

Tasty Jamaican Lobster Patties Recipe

Recipe by Ren PetersCourse: Uncategorized

Servings

6

servings

Prep time

35

minutes

Cooking time

25

minutes

Calories

460

kcal

These Jamaican Lobster Patties are a flaky, golden pastry stuffed with tender, well-seasoned lobster cooked down in classic Jamaican herbs and spices.

Ingredients

• 2 cups all-purpose flour

• 1 cup cold fat (½ cup cold butter + ½ cup shortening)

• 1 cup ice-cold water

• 1 tbsp sugar (optional)

• 2 tsp salt

• 2 tsp baking powder

• 1 tbsp turmeric

• 1 tbsp cornstarch

• Seasoning Paste

• Onion

• Garlic

• Ginger

• Scotch bonnet pepper

• Scallion

• Sweet pepper

• Fresh thyme

• (Blend smooth with a splash of water.)

• Lobster Filling

• Finely chopped lobster meat

• Coconut oil

• ½ cup coconut milk (adjust as needed)

• All-purpose seasoning

• Fish seasoning

• Basil

• Oregano

• Garlic powder

• Cayenne pepper (optional)

• Salt

Directions

• Mix flour, sugar, salt, turmeric, baking powder, and cornstarch in a bowl. Add your cold butter and shortening. Press it into the flour with a fork until you see large crumbs with visible butter pieces.
• Add your ice water slowly and bring the dough together without kneading. Wrap and chill.
• Blend all the fresh seasonings until completely smooth.
• Heat the coconut oil and add 2 tablespoons of the blended seasoning paste. Add lobster and season with fish seasoning, all-purpose seasoning, basil, oregano, garlic powder, turmeric, cayenne, and salt.
• Pour in coconut milk and cook until the mixture thickens.
• Dust your counter with flour. Roll the dough out, fold it over itself, roll again, fold again. You’ll need to repeat several times until you create layers. Cut the dough into rectangles and trim the edges to make them neat.
• Add cooled lobster filling near one side of each rectangle. Fold the dough over the filling and press the edges firmly to seal. Use a fork to create the traditional patty markings and poke holes on top for steam to escape..
• Place patties on a lined baking sheet and bake until flaky and golden, usually 25–30 minutes depending on size.