Key West Lobster Rangoons
3-4 small lobster tails
Teaspoon of canola oil
16 oz cream cheese
1 tablespoon Blackening seasoning
¼ cup chopped Scallions
5 Wonton wrappers (7x7 squares)
1 bottle sweet thai chili sauce
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