Make Chef Will Gilson’s Lobster Rangoon

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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).


Yields: about 30 rangoon


for the rangoon
  • 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
for the dipping sauce
  • 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


for the filling
  1. Rough chop the lobster meat and add to a large bowl.
  2. Add ginger, garlic, lemon zest and juice, cream cheese, both peppers and scallions to lobster meat and season with salt and pepper.
  3. Pulse a few times in the bowl of a food processor until it is a smooth paste.
for the rangoon
  1. Lay out one wonton wrapper, place about a tablespoon filling in center of wonton wrapper.
  2. Egg-wash on edges and fold over into a triangle. Seal tightly.
  3. Fry until golden, brown and delicious, about 1-2 minutes.
  4. Drain on paper towel-lined plate.
for the dipping sauce (optional)
  1. 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.
  2. Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry.
  3. Whisk into sauce and bring to a boil.
  4. Allow to cool while you form the lobster rangoon

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