LOBSTER AND CREAM CHEESE WONTONS
A cross between a rangoon and a potsticker. The bonus is that they're not deep fried, but pan sautéed in non-stick spray. From: http://www.budgetbytes.com/2010/06/lobster-cream-cheese-wontons/
Provided by gailanng
Categories Lobster
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine the cream cheese, green onion, garlic powder, egg and Sriracha until well combined. Add the lobster.
- Ready a small bowl of water. This is to help seal the edges of the wonton wrappers. Working in groups of about 6 wontons at a time, place about one teaspoon of the cheese filling in the center of each wonton square. Using your fingers, wet the wrapper all along the four sides. Fold them diagonally corner to corner and pinch the wrapper together to seal. Try to squeeze the air out as you make the first fold. Bring the two opposite points of the triangle together around front and squeeze together to seal.
- Bring a large pot of water to a rolling boil. Working in groups of about 8-10 wontons, drop them into the boiling water and remove them once they begin to float (about 3 minutes). Place the boiled wontons on a cooling rack placed over a baking sheet so the excess water can drain off. The wontons skins should now look transparent.
- Once all of the wontons have been boiled, heat a large non-stick skillet coated with non-stick spray oil over medium-high heat. When it is very hot, place about 8 wontons in at a time. "Fry or saute" the wontons on each side until they are golden brown, blistered and crispy in some spots. Add additional non-stick spray as you go, it will help crisp up the wontons.
CREAMED HOT LOBSTER SANDWICH OR LOBSTER POUTINE
Creamed lobster over buttered toast is comfort food at its best. This is a very popular recipe in southwestern Nova Scotia. You can also pour the creamed lobster over fries and mozzarella for a lobster poutine.
Provided by Sue
Categories Seafood Shellfish Lobster
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper.
- Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
- Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.
Nutrition Facts : Calories 516.9 calories, Carbohydrate 29.9 g, Cholesterol 152.8 mg, Fat 32.1 g, Fiber 1.3 g, Protein 26.6 g, SaturatedFat 18.8 g, Sodium 1319.4 mg, Sugar 2.2 g
CRABBY CREAM CHEESE WONTONS
Wonton wrappers are filled with cream cheese, crab meat (I use imitation, but you can use either), garlic, and onions. You just have to heat them so the cheese is melted hot. Don't overcook. Serve with rice and sweet and sour sauce. Good as an appetizer, or meal.
Provided by Shawn Salzman
Categories Appetizers and Snacks Seafood Crab
Time 50m
Yield 15
Number Of Ingredients 10
Steps:
- Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
- In a medium bowl, mix together cream cheese, imitation crabmeat, soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
- Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
- Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
- In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 21.4 g, Cholesterol 39.7 mg, Fat 17.4 g, Fiber 1 g, Protein 7.5 g, SaturatedFat 7.5 g, Sodium 589.7 mg, Sugar 2.2 g
KOWLOON'S LOBSTER SAUCE (FROM KOWLOON'S OF NEW ENGLAND MA)
I love lobster sauce and this was published in the Boston Herald as an answer to a request. by the way, it has no lobster in it in case you never had it before! I'm revising the quantities because I think they made a mistake on the amount of water. I used more black bean sauce and garlic, subbed the molasses with sugar because I didn't have any molasses and left out the egg. I like my way better!
Provided by Verelucky
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place the ground pork in a wok or large saute pan.
- Stir fry until the pork is about 3/4 cooked.
- Add the water, black bean sauce and molasses or sugar.
- Thicken to taste with the cornstarch.(Mix cornstarch with some water before adding to the pan).
- While stirring, add the egg. (optional).
- Continue stir frying as the egg cooks and the sauce heats through.
- Season to taste.
- The cooking time depends on the type of pan and temperature of your stove top.
- Serve with rice.
Nutrition Facts : Calories 205.2, Fat 16.1, SaturatedFat 6, Cholesterol 54.5, Sodium 44.9, Carbohydrate 1.4, Fiber 0.1, Protein 13
CRAB RANGOON (CREAM CHEESE CRAB WONTON)
Classic recipe for crab rangoon with cream cheese and scallions from Jet Tila.
Provided by Jet Tila
Categories Appetizer Crab Cream Cheese Fry Deep-Fry Green Onion/Scallion Hors D'Oeuvre Kid-Friendly Small Plates
Yield Makes 24 pieces
Number Of Ingredients 8
Steps:
- Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
- Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
- Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
- Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.
CAMPTON PLACE LOBSTER WITH WHITE WINE SAUCE
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Plunge the lobsters headfirst into a large quantity of boiling salted water. Cook for 5 minutes and drain. Pierce the lobsters between the eyes and suspend them head down so that they drain further.
- Cut off the claws and tail sections of the lobsters. Crack the shells and remove the meat in whole pieces. Cut the tail lengthwise into 4 equal- size pieces. Leave the claw meat intact.
- Meanwhile, combine one-quarter cup of the white wine, the cream, the vermouth, 1 tablespoon of shallots and one-half teaspoon finely minced garlic. Bring to a boil and let cook until the sauce is reduced to about three-quarters of a cup.
- Cut the scallions on the bias into 1 1/2-inch lengths. Cut the celery on the bias into quarter-inch widths.
- Heat the butter in a casserole and add the remaining 4 teaspoons chopped shallots and the remaining quarter teaspoon minced garlic. Add the scallions, celery, lobster pieces and remaining wine. Heat briefly. Pour the sauce over all and bring to a boil. Let simmer until the lobster meat is thoroughly hot. Add the cayenne pepper, salt, pepper, lemon juice and chopped dill.
- Arrange 3 or 4 corn cakes on each of four plates. Arrange 2 lobster tail pieces and 1 claw in the center. Spoon an equal portion of the sauce over each serving. Garnish each serving with a dill sprig.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 18 grams, Sodium 1499 milligrams, Sugar 3 grams, TransFat 0 grams
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LOBSTER & CREAM CHEESE WONTONS - BUDGET BYTES
From budgetbytes.com
4.8/5 (4)Total Time 1 hrCategory Appetizer, Side DishCalories 264 per serving
- In a bowl, combine the cream cheese, green onion, egg and Sriracha until well combined. Add the lobster and break the chunks up slightly as you stir it in.
- Get a small bowl of water to help seal the edges of the wonton wrappers. Working in groups of about 6 wontons at a time, place about one teaspoon of the cheese filling in the center of each wonton square. Using your fingers, wet the wrapper all along the four sides. Fold them diagonally corner to corner and pinch the wrapper together to seal. Try to squeeze the air out as you make the first fold. Bring the two opposite points of the triangle together around front and squeeze together to seal. See the photos below to see how this is done.
- Bring a large pot of water to a rolling boil. Working in groups of about 8-10 wontons, drop them into the boiling water and remove them once they begin to float (about 3 minutes). Place the boiled wontons on a cooling rack placed over a baking sheet so the excess water can drain off. The wontons skins should now look nice and transparent.
- Once all of the wontons have been boiled, heat a large non-stick skillet coated with non-stick spray oil over medium-high heat. When it is nice and hot, place about 8 wontons in at a time. “Fry” the wontons on each side until they are golden brown, blistered and crispy in some spots. You may need to spray more non-stick spray as you go, it will help crisp up the wontons.
FRIED LOBSTER CREAM CHEESE WONTONS RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine ChineseCategory SeafoodServings 8Total Time 40 mins
- In a mixing bowl, combine cream cheese, chopped onion, hot sauce, and egg. Stir well and add chopped lobster meat. Mix again and set aside.
- Use a small bowl of water to help seal the edges of wonton wrappers. Working in batches, place 1 teaspoon of cream cheese filling in the center of each wonton square. Wet the wrapper with your fingers all along four sides.
- In a large pot, bring water to a boil. Working in batches, drop wontons in boiling water and remove then they begin to float.
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