Cream cheese, 1 lb.
Scallions, 2 sliced fine
Ginger, 1 tbsp. grated fine
Maine Lobster meat, cooked (fresh or frozen), 8 ounces sliced
Wonton wrappers, 24
oil for pan frying
In a medium sized bowl cream together cream cheese with the sliced scallions and grated ginger. Blend in the sliced Mainelobster meat.
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.
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.