Lobster Rangoon Recipe


Do you love lobster rangoon? Today, we are going to find out how to make an appetizer to impress, with some great tips for ensuring your cooking will be delicious and memorable, no matter who you are entertaining!

This may only be a snack, but be prepared for it to take the spotlight.

lobster rangoon

How To Make Lobster Rangoon

You are going to need:

  • Lobster meat: this is the key to your dish, so choose a high quality meat and make sure you have enough. You don’t want to skimp here; this is where the flavor lies!
  • Cream cheese: this, unsurprisingly, is what will make your appetizer creamy and succulent, and you’ll want a full fat version for the best results.
  • Garlic juice: to add flavor, you need a good punch of garlic. This will pick up the notes in the rest of the food and give it a moreish taste that is hard to resist.
  • Lemon juice: lemon and seafood are almost always paired together, and with good reason. Lemon lifts the dish and ensures it is fresh and sharp.
  • Egg: you need something to stick the edges of your wonton wrappers together, and egg is perfect for the role.
  • Wonton wrappers: you have to have something to wrap everything up in, so make sure you’ve got some wonton wrappers ready.

Lobster Rangoon Recipe

4 from 8 votes
Recipe by Laura Ritterman Course: AppetizersCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Have you eaten and loved crab rangoon? Why not try your hand at some lobster rangoons for a delicious change?


  • 30 30 wonton wrappers

  • 8 oz 8 lobster meat

  • 8 oz 8 cream cheese

  • 2 tablespoons 2 garlic juice

  • 2 tablespoons 2 lemon juice

  • The white parts of 1 bunch of green onions

  • 1 1 egg

  • 2 tablespoons 2 water

  • Plum sauce to serve

  • Canola oil (for frying in)


  • Soften your cream cheese and then get a large bowl and tip the cream cheese in.
  • Finely slice up some green onion and toss them into the cream cheese. Next, add the garlic juice and lemon juice, and mix everything together until fully combined.
  • Chop your lobster meat and mix this in. Stir gently so that you don’t break the meat up too much, or it may become mushy. You want to evenly distribute it, but taking a bit of time to work gently is a good idea.
  • Get a flat cookie sheet and lay out the wonton wrappers. You may need multiple cookie sheets as the wrappers should not overlap. You can also work one wrapper at a time to save space.
  • Whisk your egg and some water together in a small bowl.
  • Scoop one teaspoonful of the lobster and cream cheese filling onto the center of every wonton wrapper. Next, use a brush to wet the edges of each wrapper with your egg mixture.
  • Take the opposite corners of each wrapper and pull them into the center. Press along the edges so that the egg and water mix will bind. This will seal in your filling into neat, delicious triangles of goodness.
  • Put the trays into the fridge. They need to stay there for a minimum of 2 hours.
  • Once the rangoons have chilled, preheat some canola oil for deep frying. It should reach 350 degrees F. Preheat your oven to 200 degrees F at the same time.
  • Depending on the size of your pan, you should be able to fry up to 6 rangoons at once. Lower them into the oil and fry on each side for up to 2 minutes, and then lift them out and place them in an oven-suitable dish.
  • Once you have your first batch, place them in the oven while you cook the others. This will keep them warm and fresh.
  • When all the rangoons have been fried, serve them hot with plum sauce.


  • Don’t overfill your rangoons, or they will split.

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Tips & Tricks

So, now you have the basics down, how do you make sure your rangoons stand out from the crowd?

  • Use fresh lobster meat if you can, as this will really boost the flavor in a way that canned meat just won’t.
  • Seal up any leaks that occur while cooking by adding a dab more egg and water; this will prevent the rangoon from filling with oil or the stuffing from being lost.
  • Serve these hot for maximum enjoyment.
  • Don’t crowd your pan or air fryer; these will cook best if they have a little space to move around.
  • Don’t add too much water and egg mix to the rangoons. You want just enough to seal them, but not enough to make the wonton wrappers soggy.
  • You can make rangoons square by pinching all the corners into the center, but it is easier to make triangular rangoons by folding them over themselves. This also results in flatter rangoons, which will be easier to cook.
  • Microwave the cream cheese on low for a few seconds if it is not soft enough to mix.

See Also: How To Cook Lobster Tail


  1. Is it okay to bake lobster rangoons?

    If you don’t want to deep fry your treat, you can bake them in a hot oven (525 degrees F) for about 13 minutes instead. You can also air fry them if you would prefer, for about 9 minutes.

  2. Can you freeze rangoons?

    Yes, freeze the rangoons before cooking them, and then cook straight away from the freezer. Increase the cooking time by a couple of minutes to ensure that they are hot through. Don’t freeze cooked rangoons, as they will lose their crispiness.

  3. Can you keep cooked rangoons in the fridge?

    You can, but they will not be as crispy when you return to them. They are still safe to eat, however.


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Lobster rangoons are a delicious appetizer and they are perfect if you want something a bit different, or you have guests to impress. They are also pretty easy to make if you can get the ingredients, so why not give them a try?


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