Looking for a lobster rangoon recipe to try at home? Florida based griller Nicole Stover has found the answer! Resulting in the reinvention of a takeout classic. These poppable lobster treats burst with succulent chunks of Claw and Knuckle meat in every bite. We promise you will keep making this lobster rangoon recipe time and time again!
Lobster Rangoon Filling
- 1 lbs (approximately 2 cups) lobster meat, cooked & chopped
- 1 tsp sriracha or Gochujang (optional)
- 8 oz cream cheese, room temperature
- 1 tsp less sodium soy sauce
- Medium Jalapeño, finely diced (remove seeds for less heat if desired)
- 1 tsp Worcestershire sauce
- 2 garlic cloves, finely minced
- 1 tsp lemon juice
- 1 tsp neutral oil (safflower oil, peanut oil, and grapeseed oil exc.)
- 3 green onions, white and light green parts chopped
- 1 Tbsp cilantro, chopped
- 1 tsp lemon zest
- Salt & pepper to taste
- 1” ginger, peeled & grated
Wontons
- Single pack wonton wrappers
- 1 egg, beaten
- 2 tbsp water
- Oil for frying
Time needed: 1 hour and 30 minutes.
Prodecures to Make Lobster Rangoons
- Filling Mixture
Add neutral oil (an oil that is mild in flavor as to not overpower the flavors of a recipe) to a small skillet, sautee jalepeno, garlic and ginger over medium heat. 3-4 minutes or until fragrant and tender. Remove from heat and let cool.
- Mix Ingredients
In a mixing bowl, add cream cheese and with a hand whisk whip until airy and fluffy. Mix in green onions, cilantro, Worcestershire sauce, lemon juice/zest, sriracha or Gochujang, and cooked aromatics. Season with salt and pepper to taste. Gently fold in lobster meat and allow to filling to chill for at least 30 minutes.
- Preparing Wonton Wrappers
Keep wonton wrappers in fridge until ready to use. Once ready, remove from fridge, open package and keep a damp cloth or paper towel on top of the open pack. This will ensure they won’t dry out and crack.
In a small bowl mix egg and water together. This will act as a glue to hold the rangoons together once assembled. - Assembling Rangoons
Place one tsp of lobster filling in the center of wonton wrapper. Use your finger to paint egg along all four sides of wonton wrapper. Again, this will act as a glue to keep the wonton from opening during cooking. Pull all edges of wrapper together to meet and pinch to seal. Continue this process with the rest of the wrappers. Once complete, allow rangoons to rest for 30 minutes.
- Frying
Add 2″ of oil to a frying pan and heat to 350 degrees. Carefully add rangoons to oil making sure not to overcrowd the pan. Cooki for 1.5-2 minutes or until golden brown. You may need to flip rangoon for the last 30 seconds of cooking time to ensure thorough browning. Remove from oil and allow to rest on a drying rack lined with paper towel. Serve with dipping sauce and enjoy.
Suggested Sauces for Lobster Rangoons
- Sweet Chili
- Duck Sauce
- Sweet and Sour
- Garlic Ginger
- Orange Sauce
- Sweet and Spicy Thai
- Soy Ginger