Lobster Wontons Recipe


Cal/Serving: 435
Daily Value: 22%
Servings: 30

Low-Carb, Low-Sodium
Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Fish-Free
Vitamin A111IU2%
Vitamin C0mg0%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg2%
Niacin (B3)0mg2%
Vitamin B60mg0%
Folic Acid (B9)8µg2%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E8mg38%
Vitamin K33µg41%
Fatty acids, total monounsaturated28g0%
Fatty acids, total polyunsaturated12g0%
Have a question about the nutrition data? Let us know.

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Lobster Wontons
Jane Bruce

These fried pockets of deliciousness are based on the classic crab rangoons of Chinese takeout menus. They make perfect party appetizers because you can make the wontons ahead (be sure to cover with a damp cloth) and then fry them just before your guests arrive.

Click here for more lobster recipes.



  • 8 ounces cream cheese, softened
  • 1 cup chopped cooked lobster meat
  • 1/4 cup scallions
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 30 wonton wrappers
  • 6 cups canola oil


Mix together the softened cream cheese, lobster meat, scallions, soy sauce, and rice vinegar. Making sure the wonton wrappers are covered with a wet cloth, put 1 on a dry work surface and place a dollop of the cream cheese mixture in the middle. Dip your finger in water and trace it along all 4 edges of the wonton wrapper and fold 1 side over, making a triangle. (Try to make sure there isn't too much air inside the pocket.)

Place them on a tray so that none of the folded wontons are touching. Heat the oil so that it's shimmering (like a mirage), and fry the wontons in batches of 4 or 5 for about 1-1 ½ minutes each, making sure to turn them on the other side halfway through. Take them out as soon as the edges start to turn golden brown; they will continue to cook after taking them out. Put them on a plate covered with paper towels to drain. Serve hot with a dipping sauce like hoisin or sweet and sour.

Recipe Details

Servings: 30
Total time: 1 hour, 30 minutes
Cuisine: Chinese
Special Designations: Nut-free

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