Maine Lobster Rangoon

Irresistibly crispy on the outside, decadently creamy inside, and stuffed full of sweet seafood, these easy-to-make Maine Lobster Rangoon are the ultimate party appetizer. Whether you’re looking for the perfect bite to serve up during the holidays or to add to your game day feasts, this lobster appetizer will be an instant hit with family and friends.

The classic takeout favorite crab Rangoon gets elevated by the king of crustaceans, sweet, tender, luxurious Maine lobster. This is a great way to stretch a luxury ingredient or even use up that rare leftover lobster meat.

The cream cheese base adds tang while making the perfect canvas for the delicate lobster meat. Savory accents of green onions, Worcestershire sauce, and ginger bring bold flavor to every bite. Serve these up with your favorite dipping sauce and watch them disappear fast!

Why You’ll Love This Recipe

• Perfect for entertaining. Making a dish like lobster Rangoon is ideal for taking a more luxurious ingredient and stretching it out in a creative and fun way. 1 pound of lobster suddenly can feed ten people. These make a lot but don’t worry, they won’t last long.
• Make ahead friendly. You can assemble these several hours in advance and keep them refrigerated until you’re ready to fry them up. Once they hit that hot oil, they only take minutes to cook.
• All about the textures! The texture is as important as the layers of flavor. These are addictively crispy on the outside, and dreamy and creamy inside melding the best of both worlds.

What is Crab Rangoon?

These lobster rangoons are based on the Trader Vic’s staple crab Rangoon. These crispy fried wontons were made famous at the Polynesian-themed restaurant in 1955 and created by Chinese-American chef Joe Young. It was a combination of cream cheese, crab meat, scallions, and garlic. Even though it was named after the Burmese city of Rangoon, it’s a completely American invention.

Since its creation at Trader Vic’s, it gained popularity as an appetizer served at American-Chinese restaurants. Where Trader Vic’s leaned heavily into tiki culture and ingredients, the American-Chinese version of crab often includes imitation crab. While the ingredients may vary slightly, the general idea remains the same, a super crispy wonton filled with crab-laced cream cheese that sometimes can be a little sweet, or lightly accented with aromatics.

Ingredients for Maine Lobster Rangoon

• Cooked Lobster – Any part of the lobster will work for this recipe, from lobster tails to the claw and knuckle meat. Leftover meat from cooking live lobsters is also a great option.
• Cream Cheese – Thick, creamy, tangy, and luscious, this is the base for the filling.
• Green Onions – Adds a delicate onion flavor without overpowering the lobster meat.
• Aromatics – Garlic and ginger add a pop of bold flavor that balances the richness of the cream cheese.
• Flavor Accents – Worcestershire sauce adds both salt and umami.
• Lemon – Just a little lemon wakes up all of the flavors.
• Wonton Wrappers – These are easily accessible in your local grocery store. You can usually find them in the produce section.

Variations and Substitutions for Maine Lobster Rangoon

• Replace half of the lobster meat with crab meat for lobster and crab Rangoon.
• This same recipe can be used with shrimp. Finely chop cooked shrimp and follow the rest of the recipe.
• Add a little spice! Add finely minced jalapeno or crushed red pepper flakes to the filling.
• Instead of green onions add chives.
• To lower the calories in this dish, use 1/3 less fat cream cheese or Neufchâtel cheese.
• If you are dairy-free, use your favorite plant-based cream cheese for this recipe. The flavor and texture may vary slightly.

How to Make Lobster Rangoon

• Cook the lobster. You can use your favorite method of cooking lobster for this recipe from steaming lobster to butter poaching lobster. Allow it to cool an then cut into bite-sized chunks. You will be adding just a teaspoon or two of filling to each wonton wrapper so you want it small.
• Mix the creamy base. Add the room-temperature cream cheese to a bowl along with the Worcestershire, green onions, ginger, garlic, and lemon. Stir to combine. Gently fold in the cooked lobster meat.
• Assemble the wontons. Place a wonton wrapper on your work surface. Put a teaspoon of filling into the center of the wonton. Wet your fingers and run them along all four edges of the wonton wrapper. Pull the opposite corners towards each other and press to seal. Repeat with the other two opposite corners, making sure to press out all the air. Place the folded lobster puff on a baking sheet and continue with the remaining lobster Rangoon.
• Let the Rangoon refrigerate. If time allows, let the lobster Rangoon refrigerate for 30 minutes. This will allow the filling to harden up a little before frying and help them hold together better.
• Heat your oil. Use a neutral oil with a high smoke point and add it to a Dutch oven. You will need 4″ to 5″. Allow it to come to 350 degrees.
• Fry the Maine lobster Rangoon. Use a spider to carefully lower a few wontons at a time into the hot oil. Make sure not to overcrowd the pot. Allow them to fry until golden brown, 3-4 minutes. Remove them from the pot with a spider or slotted spoon and place them on a paper towel-lined cooling rack. Repeat with the remaining wontons.
• Serve! Serve these with your favorite dipping sauce such as duck sauce, ponzu, sweet chili sauce, or even homemade bang bang sauce for bang bang lobster Rangoon.

Tips for the Perfect Lobster Rangoon

• Make sure that your cooked lobster is patted dry before folding it into the cream cheese mixture. This will prevent the filling from becoming watery.
• Allow your cream cheese to fully come to room temperature before making the filling. This will keep it creamy and lump-free.
  • If you are short on time, you can soften the cream cheese in the microwave. Place the block on a microwave-safe plate. Working 10-15 seconds at a time, microwave until it is soft and easily spreadable, but not melted.
• For the best results refrigerate your prepared Maine lobster Rangoon before frying them.
• Make sure

Final Thoughts

Making lobster Rangoon at home is a fun and decadent treat. It allows you to have total control over the ingredients, starting with the best Maine Grade A hardshell lobster that is sustainably sourced. LobsterAnywhere makes it easy to have the best seafood delivered to your door within 24 hours. Whether you’re looking to sous vide lobster tails, feast on lobster rolls, or want to make a new take on the classic crab Rangoon, we have you covered.

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Maine Lobster Rangoon

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Irresistibly crispy on the outside, decadently creamy inside, and stuffed full of sweet seafood, these easy-to-make Maine Lobster Rangoon are the ultimate party appetizer.

• Total Time: 1 hour 10 minutes
• Yield: 8–10 1x

Ingredients

Scale 1x2x3x

• 1 pound cooked lobster meat, chopped

• 8 ounces cream cheese, room temperature
• 3 green onions, finely chopped
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon Worcestershire sauce
• 2 teaspoons lemon juice
• 12 ounces wonton wrappers
• Oil for frying

Instructions

1. Add the cream cheese, Worcestershire, lemon juice, garlic, ginger, and green onions to a bowl and until completely combined.
2. Fold in the lobster meat.
3. Place a wonton wrapper in front of you. Add 1 teaspoon of filling to the center. 
4. Dip your fingers in water. Run them along all four edges. This will create the glue.
5. Pull two opposite corners towards each other and press firmly. Repeat with the other two corners, making sure to press out all excess air. Repeat with the remaining wonton wrappers. 
6. Place the lobster Rangoon on a baking sheet and allow them to refrigerate for 30-60 minutes.
7. Heat 3″ to 4″ of neutral oil to 350 degrees.
8. Gently drop a few Rangoon into the hot oil using a spider. Allow them to fry util golden brown, 4-6 minutes.
9. Remove them from the oil and place them on a cooling rack lined with paper towel.
10. Repeat with remaining wontons.
11. Serve with your favorite dipping sauce such as sweet chili, ponzu, or duck sauce. Enjoy!

Notes

1. These can be assembled up to 8 hours in advance.
2. You can also make these in the air fryer. Spray them with oil and then place them in the fryer basket. Allow them to cook for 6-8 minutes at 350 degrees.
3. Lobster Rangoon can also be baked. Place them on a parchment paper lined baking sheet and allow them to bake in a 400 degree oven 10-12 minutes.

• Author: Nicole Stover
• Prep Time: 20
• Chilling Time: 30
• Cook Time: 20
• Category: Appetizer
• Method: Frying
• Cuisine: American