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Lobster Rangoons | Corys Backyard Bbq

Lobster Rangoons

Lobster Rangoons

25 mins prepServes 4

If you’ve never tried Lobster Rangoons, you need to! Just make sure you make extra 'cuz they will not last!

4 servings

What you need

sweet chili sauce

1 fl oz sweet chili sauce

green onion

2 tbsp green onion

water

1 tbsp water

lemon zest

1 tbsp lemon zest

wonton wrappers

1 wonton wrappers

lobster meat

4 oz lobster meat

egg

garlic clove

1 clove garlic clove

worcestershire sauce

½ tsp worcestershire sauce

cream cheese

8 oz cream cheese

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Instructions

1. Start with Fresh Lobster Knuckle and Claw Meat.
2. Once thawed, chop the lobster meat into bite-sized pieces.
3. Make the filling: Combine 8 oz softened Cream Cheese, 1/2 tsp Worcestershire Sauce, 1 minced Garlic Clove, 2 tbsp Green Onions, 1 tbsp Lemon Zest, and 4 oz chopped Lobster Meat. Mix well to combine.
4. Assemble Lobster Rangoons by adding the filling to a Wonton Wrapper and sealing with Egg Wash (made from 1 Egg + 1 tbsp Water).
5. Fry at 350°F (175°C) until golden brown and crispy.
6. Let cool, dip in Sweet Chili Sauce and Enjoy!

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