Easy Maine Lobster Rangoons

By: Julienne Guyette

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24 servings


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.