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Lobster Rangoon (Lobster Wontons)

30 pieces
Will Gilson's roast beef and burger sliders and lobster rangoon. February 3, 2017.
Will Gilson's roast beef and burger sliders and lobster rangoon. February 3, 2017.Nathan Congleton / TODAY
30 pieces


  • 2 large lobsters, cooked, shelled and cleaned (about 2 cups lobster meat)
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 lemon, zest and juice
  • 1/2 cup cream cheese, room temperature
  • 1/2 cup red bell pepper, diced
  • 1 jalapeño pepper, finely diced
  • 1/4 cup scallions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
Dipping sauce
  • 1/2 cup rice vinegar
  • 3/4 cup honey
  • 2 tablespoons ketchup
  • 2 teaspoons sriracha
  • 1/2 cup plus 1 tablespoon water
  • 1 tablespoon corn starch
  • 1 package thin wonton skins
  • 2 eggs, beaten with 1 tablespoon water
  • Canola oil, for frying

Chef notes

Lobster hors d'oeuvres add a classy touch to any get together. But if you're looking for a more affordable option try making these crispy lobster wontons (rangoons) with shrimp instead.


To make filling:

Chop the lobster meat and add to the bowl of a food processor. Add ginger, garlic, lemon zest and juice, cream cheese, both peppers and scallions to lobster meat and season with salt and pepper. Pulse a few times until the mixture has become a smooth paste.

To make dipping sauce:

Combine vinegar, honey, ketchup, sriracha, and 1/2 cup water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until honey is dissolved. Combine remaining tablespoon water and cornstarch in a small bowl and whisk with a fork to form a slurry. Whisk the cornstarch mixture into the sauce and bring to a boil. Set aside to cool.

To assemble:

Lay out one wonton wrapper, place about a tablespoon filling in center of wonton wrapper. Brush the egg and water mixture on edges and fold over into a triangle. Seal tightly. Repeat until all filling is used up. Fry until golden brown, about 1-2 minutes. Drain on a paper towel-lined plate. Serve with dipping sauce.