✔ Updated · fixed filling amounts, air fryer + baked options
Lobster rangoon is my richer twist on the classic crab rangoon: crispy fried wonton wrappers filled with chopped cooked lobster, cream cheese, green onion and a little garlic and lemon.
At a glance
The one tip that matters: Pat the lobster meat completely dry before chopping it. Wet lobster loosens the filling, makes the wrappers soggy and causes spattering in the hot oil.
This recipe makes about 30 rangoons in 45 minutes, with the filling balanced so the sweet lobster flavor still comes through. Air fryer and oven-baked options, make-ahead and freezing tips, and the best dipping sauces are below.
Why You'll Love These Lobster Rangoons
- Sweet lobster in every bite, with just enough cream cheese to hold it together.
- Shatteringly crisp wrappers, fried at 350°F so they turn golden without soaking up oil.
- Party-friendly, with a make-ahead and freezing plan, plus air fryer and baked options.
Lobster Rangoon vs. Crab Rangoon
Both are cream cheese wontons, and the method is the same. The difference is the seafood. Lobster is sweeter and more delicate than crab, so this filling uses less garlic and onion and only a touch of lemon to let it come through. If you want to know more about the flavor, see what lobster tastes like, and for a crab version, try our imitation crab recipes.
Which Lobster to Use
You need about 8 oz of cooked meat for 30 rangoons, roughly what you get from 2 small (4 to 5 oz) lobster tails. I use leftover tails from a special dinner.
- Lobster tails: the easiest fresh option. Steam or boil them until the meat reaches 145°F and is opaque and firm. See how to cook lobster tail.
- Frozen cooked lobster meat: thaw it overnight in the fridge, then drain and pat it very dry.
- Canned lobster: convenient and fine in a creamy filling. Drain well and pick out any shell.
- Leftover lobster from a lobster dinner is perfect, as long as it was refrigerated promptly and used within 2 days.
Fried vs. Air Fryer vs. Baked Lobster Rangoon
| Method | Temperature and time | Result |
|---|---|---|
| Deep-fried | 350°F oil, 2 to 3 minutes, turning once | Crispest and most blistered, the restaurant-style texture |
| Air fryer | 375°F, 6 to 8 minutes, sprayed with oil, turned halfway | Crisp and golden with much less oil; cook in a single layer |
| Oven-baked | 400°F, 10 to 12 minutes on parchment, brushed with oil | Lighter and crunchy at the edges, easy for a crowd |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use cooked lobster. The rangoons only fry for 2 to 3 minutes, which isn't long enough to cook raw lobster, so I always start with cooked tails. Steamed or boiled tails, frozen cooked lobster meat or good canned lobster all work.
- Don't overfill. A heaping teaspoon is plenty for a standard 3 1/2-inch wrapper. Too much filling pushes out the seams and the rangoon bursts in the oil.
- Seal well and press out the air. Trapped air expands and splits the wrapper. Use only a thin smear of egg wash so the edges stick without going soggy.
- Check the oil temperature. Use a thermometer and keep the oil at 350°F. Cooler oil makes greasy rangoons; hotter oil browns them before the filling heats through.
- Stretch the lobster. For a budget version, use half lobster and half cooked crab or imitation crab. The filling method stays the same.
Lobster Rangoon
30
rangoons30
minutes15
minutes75
kcal45
minutesCrispy fried wontons filled with chopped cooked lobster, cream cheese, green onion, garlic and a touch of lemon, a richer take on crab rangoon. Fry at 350°F until golden, or bake or air fry them, and serve hot with sweet chili or plum sauce.
Ingredients
- For the Filling
8 oz cooked lobster meat, patted dry and chopped (from about 2 small tails, or frozen and thawed)
8 oz cream cheese, softened
3 green onions, thinly sliced
1 garlic clove, finely grated (or 1/4 teaspoon garlic powder)
1 teaspoon fresh lemon juice, plus a little zest
1/2 teaspoon soy sauce or Worcestershire sauce
1 teaspoon sugar
to taste salt and black or white pepper
- To Assemble and Fry
30 square wonton wrappers
1 egg, beaten with 1 tablespoon water
4 cups neutral oil with a high smoke point, such as canola or peanut, for frying
- To Serve
sweet chili sauce or plum sauce
Directions
- Make the Filling
- Use cooked lobster meat. If you’re starting with raw lobster tails, steam or boil them first until the meat reaches 145°F and is opaque and firm, then cool. Pat the meat dry with paper towels and chop it into small pieces, about 1/4 inch.
- In a bowl, beat the softened cream cheese with the green onions, garlic, lemon juice and zest, soy sauce, sugar and a pinch each of salt and pepper until smooth. Gently fold in the chopped lobster so the pieces stay intact.
- Fill and Fold
- Lay out 6 to 8 wonton wrappers at a time and keep the rest covered with a damp towel so they don’t dry out. Place 1 heaping teaspoon of filling in the center of each and brush the edges lightly with the egg wash.
- Fold each wrapper into a triangle, or bring all four corners up to the center and pinch the seams together to make a star-shaped purse. Press out any air and seal the edges firmly so no filling can leak. Set the rangoons on a parchment-lined tray. You can refrigerate them, covered, for up to 4 hours before frying.
- Fry and Serve
- Heat about 2 inches of oil in a heavy pot or deep skillet to 350°F. Heat the oven to 200°F if you want to keep the first batches warm.
- Fry 5 or 6 rangoons at a time for about 2 to 3 minutes, turning once, until golden brown and crisp. Don’t crowd the pot, and let the oil come back to 350°F between batches.
- Lift them out with a slotted spoon onto a wire rack set over a sheet pan, and keep them warm in the oven while you fry the rest.
- Serve hot with sweet chili sauce or plum sauce for dipping.
Notes
- Don’t overfill your rangoons, or they will split.
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What to Serve With Lobster Rangoon
Sweet chili sauce is the most popular dip, followed by plum sauce and sweet and sour sauce. A little soy sauce mixed with rice vinegar and chili oil is good too. Serve the rangoons as an appetizer with other bites such as egg rolls and dumplings (see wonton vs. dumpling), or alongside a main such as sweet and sour chicken or shrimp scampi.
Frequently Asked Questions
What is lobster rangoon?
Lobster rangoon is a fried wonton appetizer filled with cream cheese and chopped lobster, seasoned with green onion and garlic. It's a variation of crab rangoon, the cream cheese wonton served at many American Chinese restaurants, and it's usually served with sweet chili or sweet and sour sauce.
Can you bake or air fry lobster rangoon?
Yes. To bake, brush or spray the rangoons with oil and bake on a parchment-lined sheet at 400°F for 10 to 12 minutes, until golden. To air fry, spray them lightly with oil and cook at 375°F for 6 to 8 minutes, turning halfway. They will be crisp but less blistered than fried.
Can you make lobster rangoons ahead of time?
Yes. Make the filling up to 1 day ahead and keep it refrigerated. Folded, uncooked rangoons can be covered and refrigerated for up to 4 hours. For longer, freeze them in a single layer, then bag them for up to 2 months and fry from frozen, adding about 1 minute.
What kind of lobster should I use for lobster rangoon?
Any cooked lobster meat works: steamed or boiled tails, claw and knuckle meat, frozen cooked lobster or canned lobster. If you start with raw tails, cook them until the meat reaches 145°F and turns opaque and firm. Pat the meat dry before chopping it.
How do you reheat lobster rangoons?
Reheat leftover rangoons in a 375°F oven or air fryer for 4 to 6 minutes, until hot and crisp. The microwave makes them soft. Refrigerate leftovers in an airtight container for up to 2 days, since the seafood and cream cheese filling doesn't keep long.
