Crispy Lobster Wontons Print Email

8 oz cream cheese
1/2 - 1 tsp lobster base
1/8 tsp. white pepper
1 clove finely grated garlic
1 tsp finely grated ginger
1 TBS lemon juice
2 TBS minced green onion
8-12 oz cooked lobster, coarsely shredded
2 pkg. Wonton wrappers
oil for deep frying

Combine cream cheese with the lobster base, pepper, garlic, ginger and lemon, stirring well with a fork. Taste and adjust seasoning as desired, lemon zest may also be added. Gently fold in onions and lobster.

Place 6 wontons on a cutting board, brushing the edges with water. Place 1/2 tsp filling into each wonton, pressing out air and sealing edges well to form a triangle. Stack on a plate dusting with cornstarch to avoid sticking, store in refrigerator until time to fry.

Deep fry in hot oil until golden brown, serve immediately. - Chef Michaelangelo (mick) Rosacci, --

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