Directions

1. Deshell lobster and season with blackening seasoning

2. Add canola oil to a hot pan and add lobster.

3. After 3-5 minutes remove the lobster from the pan and chill in the fridge for 20 minutes.

4. Mince lobster meat and combine 1 egg, cream cheese, chopped scallions, and mix well.

5. Cut wonton wrappers into 4 square pieces.

6. Add one egg to a small bowl and whisk.

7. Add one tablespoon of lobster mixture onto the wonton square and add a small amount of egg with finger to the edges of the wonton and fold in half on a diagonal to seal the wonton.

8. Pull the two corners of the fold together and seal with egg to create a sailor cap shape.

9. Heat oil in fryer or pan to 375F

10. Poke 3 small holes in rangoon and place in fryer for 3-4 minutes or until golden brown

11. Plate with thai chili sauce and garnish with scallions