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Lobster Rangoon (Lobster Wontons)

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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
RATE THIS RECIPE
(25)

Ingredients

Filling
  • 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
  • Assembly
  • 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.

    Preparation

    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.