Key West Lobster Rangoons
Rated 4.3 stars by 4 users
Category
lobster
Servings
4-6
Prep Time
1 hour
Cook Time
3 minutes
Ingredients
-
3-4 small lobster tails
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Teaspoon of canola oil
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16 oz cream cheese
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2 eggs
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1 tablespoon Blackening seasoning
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¼ cup chopped Scallions
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5 Wonton wrappers (7x7 squares)
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1 bottle sweet thai chili sauce
Directions
Deshell lobster and season with blackening seasoning
Add canola oil to a hot pan and add lobster.
After 3-5 minutes remove the lobster from the pan and chill in the fridge for 20 minutes.
Mince lobster meat and combine 1 egg, cream cheese, chopped scallions, and mix well.
Cut wonton wrappers into 4 square pieces.
Add one egg to a small bowl and whisk.
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.
Pull the two corners of the fold together and seal with egg to create a sailor cap shape.
Heat oil in fryer or pan to 375F
Poke 3 small holes in rangoon and place in fryer for 3-4 minutes or until golden brown
Plate with thai chili sauce and garnish with scallions