Lobster Rangoon

 

One of the things my friend on Cape Cod introduced me to would be these lovely little Hors d'oeuvres that can be eaten before a major meal, or just as a single meal, or just because you're craving lobster. Worth every minute it takes to make. And what's more beautiful about this dish, they freeze well for up to 6 months if stored in an air tight container. Serve with either cocktail sauce or tartar sauce. 

Serves 24

 Ingredients

Cream cheese, 1 lb.

Scallions, 2 sliced fine

Ginger, 1 tbsp. grated fine

Maine Lobster meat, cooked (fresh or frozen), 8 ounces sliced  

Wonton wrappers, 24

oil for pan frying

Directions

In a medium sized bowl cream together cream cheese with the sliced scallions and grated ginger.  Blend in the sliced Maine lobster meat.

Position a wonton wrapper with 1 point toward you.  Spoon a generous teaspoon of filling in the center of the wonton. Moisten the sides of the wonton wrapper lightly with water and fold the wrapper in half to make a triangle, pressing down on the sides to seal the moist edges.  Make an additional fold on the two long points of the triangle up for a crown-like appearance.  Repeat with remaining filling and wrappers.

Fry wontons in hot 375°F oil in deep fry or shallow pan fry, a few at a time, turning once, about 30 seconds each side, or until golden brown.  Drain on paper towel and serve immediately or keep warm and crisp in warm 200°F oven.

If you are serving frozen rangoon, Reheat single layer on sheet tray for 20 minutes in 350°F oven. Enjoy because these are yummy. 

Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, journalist. business professional, and creative artist, and life coach consultant. Ms. Kilbride holds a Masters in Criminology and a BS in Business Management who stepped out of the loop for a while, but who is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel, photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.