Easy Maine Lobster Rangoons

July 20, 2015 | By: Julienne Guyette

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(24 servings)


1 pound cream cheese

2 scallions, sliced fine

1 Tablespoons ginger, grated fine

8 ounces Maine Lobster meat, cooked (fresh or frozen), sliced

24 Wonton wrappers

oil for pan frying


1. In a medium sized bowl cream together cream cheese with the sliced scallions and grated ginger.  Blend in the sliced Mainelobster meat.


2. Position a wonton wrapper with 1 point toward you.  Spoon a generous teaspoon of filling in the center of the wonton. Moisten the sides of the wonton wrapper lightly with water and fold the wrapper in half to make a triangle, pressing down on the sides to seal the moist edges.  Make an additional fold on the two long points of the triangle up for a crown-like appearance.  Repeat with remaining filling and wrappers.


3. Fry wontons in hot 375°F oil in deep fry or shallow pan fry, a few at a time, turning once, about 30 seconds each side, or until golden brown.  Drain on paper towel and serve immediately or keep warm and crisp in warm 200°F oven.


Traditionally eaten plain, or with duck sauce. These can be frozen if properly stored for up to 6 months.  Reheat single layer on sheet tray for 20 minutes in 350°F oven.