Since your Super Bowl party is bound to be a little smaller this year (no Pats plus a pandemic) here’s a recipe for Lobster Rangoon from chef Will Gilson of Puritan & Co. (and also The Lexington, Cafe Beatrice and Geppetto at Cambridge Crossing). The talented (and very busy) cooker breaks down this fancy-feeling hors d’oeuvre into manageable steps so you can perfect it this year (when you don’t have to share) and roll it out as needed at future gatherings (football-related or otherwise).
- Meat from 2 large lobsters, about 2 cups
- 1 tablespoons minced ginger
- 1 tablespoon minced garlic
- Zest a juice of 1 lemon
- 1/2 cup room temperature cream cheese
- 1/2 cup diced red bell pepper
- 1 jalapeno pepper, diced small
- 1/4 cup thinly sliced scallions
- Kosher salt and freshly ground black pepper to taste
- 1 package thin wonton skins
- 2 eggs, beaten with 1 tablespoon water
- Canola oil for frying
- 1/2 cup rice vinegar
- 3/4 cup honey
- 2 tablespoons ketchup
- 2 teaspoons sriracha
- 1/2 cup plus 1 tablespoon water
- 1 tablespoon cornstarch
- Rough chop the lobster meat and add to a large bowl.
- Add ginger, garlic, lemon zest and juice, cream cheese, both peppers and scallions to lobster meat and season with salt and pepper.
- Pulse a few times in the bowl of a food processor until it is a smooth paste.
- Lay out one wonton wrapper, place about a tablespoon filling in center of wonton wrapper.
- Egg-wash on edges and fold over into a triangle. Seal tightly.
- Fry until golden, brown and delicious, about 1-2 minutes.
- Drain on paper towel-lined plate.
- Combine vinegar, honey, ketchup, sriracha, and water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until honey is dissolved.
- Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry.
- Whisk into sauce and bring to a boil.
- Allow to cool while you form the lobster rangoon