Chef Scott Samuel from The Culinary Institute of America shows us how to make a …
Easy Maine Lobster Rangoons
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.