Linda's Lobster Rangoon

READY IN: 40mins




  • Put your cream cheese in a glass dish and microwave for 45 secs.
  • Chop your green onions finely, and add to cream cheese.
  • Add your lemon and garlic juice, and mix well.
  • Chop your lobster finely, or use the blender. Add to cream cheese mixture, and mix in well.
  • Put 30 won ton wrappers onto a lg. flat baking pan, I used a cookie sheet.
  • Place a teaspoonful of mixture into the center of each won ton wrapper.
  • Mix the egg and 2 T. of water together well. With 2 fingers, dip into the egg wash then rub around the edge of each won ton.
  • Taking the bottom right tip of the won ton, bring it up to meet the top left tip, and press around the edges to make a seal, so the cream cheese mixture doesn't come out when deep frying.
  • When all 30 won tons are done, put in the refrigerator for at least 2 hours.
  • When ready to deep fry, heat your oil to 350 degrees F.
  • Turn on your oven to 200.
  • Drop 6 won tons in at a time and fry on one side, then flip and fry on the other. Place on a layer of 4 paper towels to absorb grease, then place in an oven proof dish, and put in oven to keep warm while the next batch is cooking.
  • Serve with Duck or Plum Sauce for dipping.