Lobster rangoon is a crave-worthy appetizer that brings together tender lobster, creamy cheese, and delicately crisp wonton wrappers. This bite-sized treat is a luxurious twist on the classic crab rangoon, often found on Chinese-American takeout menus. Whether you’re planning a special gathering or want a restaurant-style snack at home, these little parcels pack big flavor and a satisfying crunch.
What Is Lobster Rangoon?
Lobster rangoon starts with wonton wrappers, which are thin squares of dough. The wrappers get filled with a mixture of cooked lobster meat, soft cream cheese, and fresh aromatics. Once folded and sealed, the rangoon are fried or baked until golden. Each bite delivers sweet shellfish, silky cheese, and crispy edges.
While traditional rangoon often use crab, lobster elevates the flavor to something extra special. You’ll taste the natural sweetness of the lobster, balanced by tangy cheese and a hint of garlic and lemon.
Ingredients
Gather these simple ingredients for lobster rangoon:
- Cooked lobster meat (fresh, frozen, or imitation)
- Cream cheese (softened)
- Green onion or chives
- Lemon juice
- Garlic (fresh or jarred)
- Salt and pepper
- Wonton wrappers
- Oil for frying (or use an air fryer or oven)
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| Lobster meat | 1 cup (chopped) | Real or imitation |
| Cream cheese | 8 oz (softened) | Full-fat preferred |
| Green onion | 2 stalks (sliced) | Substitute chives if preferred |
| Lemon juice | 1 tbsp | Fresh or bottled |
| Garlic | 1 tsp juice | Or use finely minced cloves |
| Salt | ¼ tsp | To taste |
| Pepper | 1/8 tsp | To taste |
| Wonton wrappers | 24-30 | Square or round |
| Frying oil | As needed | Neutral, high smoke point |
How To Make Lobster Rangoon
Follow these straightforward steps to create lobster rangoon at home:
1. Prepare the Filling
- Chop the lobster meat into small pieces. Use a food processor for a finer texture or a knife for chunkier bites.
- In a bowl, combine the lobster, softened cream cheese, green onion, lemon juice, garlic, salt, and pepper.
- Mix until fully blended. The filling should be creamy, not runny.
Tip: If the lobster meat is moist, blot with paper towels to absorb excess liquid. This helps the filling stay thick.
2. Set Up for Wrapping
- Place wonton wrappers on a clean, dry surface.
- Fill a small bowl with water for sealing the wrappers.
3. Fill and Fold
- Spoon 1 teaspoon of filling onto the center of each wonton wrapper.
- To fold:
- For the classic four-point shape, bring two opposite corners together, then pinch all corners at the center to form a square pouch. Push out the air and pinch the edges to seal.
- For triangles, fold the wrapper diagonally over the filling. Press the edges firmly to seal.
Tip: Wet the edges lightly with water so the wrapper sticks and doesn’t open during frying.
4. Fry or Bake
Frying:
– Heat oil in a deep pan or fryer to 350°F (175°C).
– Fry rangoons in small batches for 2-3 minutes, turning once, until golden brown.
– Remove with a slotted spoon and drain on paper towels.
Air Frying:
– Preheat the air fryer to 350°F (175°C).
– Arrange rangoons in a single layer.
– Mist lightly with oil spray.
– Cook for 8-10 minutes, shaking halfway through.
Baking:
– Place rangoons on a lined baking sheet.
– Brush lightly with oil.
– Bake at 425°F (220°C) for 12-14 minutes, or until crisp.
Tips For Perfect Lobster Rangoon
- Don’t overfill: Use just 1 teaspoon of filling per wrapper. Too much filling may cause leaks.
- Seal tightly: Any gaps may allow oil in or filling out.
- Control moisture: Dry lobster and softened (not cold) cream cheese blend best.
- Oil temperature: Fry in oil at a steady 350°F for even crispness.
- Work quickly: Cover unused wonton wrappers with a damp towel to prevent drying out.
Flavor Variations
Lobster rangoon are delicious as written, but you can tweak the filling for even more flavor:
- Add a pinch of red pepper flakes or a splash of hot sauce for heat.
- Fold in fresh herbs, such as dill or parsley, for a twist.
- Substitute chive & onion or garlic herb cream cheese.
- Replace lobster with cooked shrimp, scallops, or crab if you prefer.
Dipping Sauces
Rangoons are tasty on their own, but a dipping sauce takes them to another level. Try one of these:
- Sweet chili sauce
- Soy sauce with a splash of rice vinegar
- Honey mustard
- Classic sweet and sour sauce
Serve sauces on the side for dipping and drizzling.
Make-Ahead and Storage
Freezing Uncooked Rangoons
You can prep rangoons ahead and freeze them for convenience.
- After wrapping, arrange rangoons in a single layer on a tray. Freeze until solid.
- Transfer to a sealed freezer bag. Use within 2 months.
To cook from frozen: Fry or bake straight from the freezer; add 1-2 minutes to the cook time.
Storing Leftovers
Rangoon is best eaten hot and fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in a 300°F oven for 8-10 minutes to restore crispness.
Frequently Asked Questions
Can I use imitation lobster or another seafood?
Yes. While real lobster provides the sweetest, most luxurious flavor, imitation lobster (or even crab sticks) make for a cost-friendly option. You can also use cooked shrimp or a blend of seafood.
Can these be made dairy-free?
To make a dairy-free version, use soft tofu or a dairy-free cream cheese alternative. Check that the wonton wrappers are egg- and dairy-free as well.
Are they spicy?
The classic recipe is mild. If you like heat, add finely minced jalapeño or a dash of Sriracha to the filling.
Serving Suggestions
Lobster rangoon can be served as:
- An appetizer at dinner parties
- A side alongside stir-fried noodles or rice
- Part of a dim sum platter
- A snack at game nights
Pair with fresh, crunchy vegetables such as cucumber sticks or pickled radish for contrast.
Troubleshooting
- Wrappers bursting: Too much filling or not sealed tightly. Use the right amount of filling and seal every edge.
- Oil splattering: Dry the filling and wrappers well. Excess moisture causes splattering.
- Filling too runny: Drain seafood thoroughly and use softened, not melted, cheese.
Lobster Rangoon Recipe
Ingredients
- 1 cup cooked lobster meat, finely chopped
- 8 oz cream cheese, softened
- 2 green onions, sly sliced
- 1 tbsp fresh lemon juice
- 1 tsp garlic juice or minced garlic
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 24-30 wonton wrappers
- Oil for frying or brush for baking
Instructions
- In a bowl, combine lobster, cream cheese, green onion, lemon juice, garlic, salt, and pepper until smooth.
- Lay out the wonton wrappers. Add 1 teaspoon of filling to the center of each.
- Dab water along the edges. Fold and seal in your chosen shape.
- To fry: Heat oil to 350°F. Fry rangoons in batches, 2-3 minutes each side, until golden. Drain on paper towels.
- To bake: Preheat oven to 425°F. Brush rangoons lightly with oil, bake 12-14 minutes until crisp.
- To air fry: Preheat to 350°F, arrange in a single layer, spray with oil, and air fry 8-10 minutes.
- Serve warm with dipping sauce.
These irresistible lobster rangoon deliver a wonderful mix of flavors and textures. Once you master the folding technique and make your first batch, you’ll want to revisit this recipe for any celebration, holiday meal, or cozy night in.
Lobster Rangoon
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Ingredients
- Chinese duck or plum sauce, for dipping
- 30 wonton wrappers
- 1 egg
- 2 tablespoons water
- 8 ounces lobster meat, finely chopped
- Canola oil, for frying
- 1 bunch green onion (white parts only), finely chopped
- 2 (8-ounce) packages of cream cheese, softened
- 2 tablespoons garlic juice
- 2 tablespoons lemon juice
Instructions
- In a bowl, mix together the softened cream cheese and chopped green onion. Mix in the lemon and garlic juice until combined. Gently mix in the lobster.
- Lay the wonton wrappers on a flat baking pan or cookie sheet. In a small bowl, whisk together egg and water.
- Place a teaspoonful of crabmeat filling into the center of each wonton wrapper. Wet the borders with the egg and water mixture.
- Bring the opposite corners of the wrapper together into the center. Press the edges to seal in the filling. Refrigerate the rangoon for at least 2 hours.
- When you're ready to cook, preheat the oil in a deep fryer to 350 degrees Fahrenheit, and the oven to 200.
- Fry the rangoon, 6 at a time, for 1-2 minutes on each side, or until both sides are golden brown. Place cooked rangoon onto an oven-proof dish lined with paper towels. Keep them warm in the oven while working with the rest.
- Serve them with duck or plum sauce for dipping. Enjoy!