Ingredients
Scale
-
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
- Add the cream cheese, Worcestershire, lemon juice, garlic, ginger, and green onions to a bowl and until completely combined.
- Fold in the lobster meat.
- Place a wonton wrapper in front of you. Add 1 teaspoon of filling to the center.
- Dip your fingers in water. Run them along all four edges. This will create the glue.
- 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.
- Place the lobster Rangoon on a baking sheet and allow them to refrigerate for 30-60 minutes.
- Heat 3″ to 4″ of neutral oil to 350 degrees.
- Gently drop a few Rangoon into the hot oil using a spider. Allow them to fry util golden brown, 4-6 minutes.
- Remove them from the oil and place them on a cooling rack lined with paper towel.
- Repeat with remaining wontons.
- Serve with your favorite dipping sauce such as sweet chili, ponzu, or duck sauce. Enjoy!
Notes
- These can be assembled up to 8 hours in advance.
- 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.
- 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.
- Prep Time: 20
- Chilling Time: 30
- Cook Time: 20
- Category: Appetizer
- Method: Frying
- Cuisine: American