Lobster Rangoon


lobster rangoon  final

Patrick @LobsterGuyPat Tweeted ~ @ Sista Felicia I need a good lobster recipe…

Hey Patrick… this ones for you!

 Joey had some lobsters that were too weak to sell so he called and I went to work!

Lobster Rangoon


1  8 ounce cream cheese

1 large egg

1/4 cup ricotta cheese

1/4 cup mascarpone cheese

1 tablespoon fresh parsley; finely chopped

1/2 teaspoon onion powder

1/2 teaspoon garlic salt

1/4 teaspoon freshly ground pepper

1 1/2 cups cooked lobster meat; shredded

1  12 oz. package won ton wraps

1 egg whisked with 1 tablespoon water (egg wash)


1   combine first 9 ingredients in mixing bowl; using hand mixer beat ingredients together until smooth texture is formed

lobster rangoon 1

2  place wonton wrapper on flat work surface; dab edges with egg wash using pastry brush

3  place 1 teaspoon filling in center of wonton wrapper; fold wrapper forming triangle; using fingertips pinch edges  together seal edges tightly

4  repeat with remaining wontons until all filling is used; transfer prepared wontons on lined cookie sheet

Note~ can’t be prepared to this point  and will keep 2 days refrigerated in airtight container

5   heat 4 cups La Spagnola oil in large frying pan over high heat; working in batches of 5-7 rangoon, fry until golden on both sides; remove and cool on wire lined cookie sheet 3 minutes before serving

lobster rangoon 2

Yields ~ approximately 40 Rangoon


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