Linda’s Maine Lobster Rangoon

By: Linda's Busy Kitchen

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30 servings


2 ( 8 ounce) packages cream cheese
1 bunch green onions, use all but the white part, finely chopped
2 tablespoons lemon juice
2 tablespoons garlic juice, I used some from a jar of chopped garlic in juice
8 ounces Maine lobster meat, finely chopped
30 wonton wrappers
1 egg, mixed with
2 tablespoons water
canola oil, to deep fry won tons
Chinese duck or plum sauce, for dipping


Put your cream cheese in a glass dish and microwave for 45 seconds.

Chop your green onions finely, and add to cream cheese. Add your lemon, and garlic juice, and mix well. Chop your Maine lobster finely, or use the blender.  Add to cream cheese mixture, and mix in well.

Put 30 won ton wrappers onto a large flat baking pan, I used a cookie sheet. Place a teaspoon of mixture into the center of each won ton wrapper. Mix the egg and 2 tablespoons water together well.  With 2 fingers, dip into the egg wash and then rub around 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 degrees.
Drop 6 wontons 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.