How to make Lobster Rangoon Won Tons {Recipe}

Easy Lobster Rangoon

If I could, I would eat Lobster every day.  I love cracking into a succulent Lobster!  I once visited New Brunswick at the wrong time. Don’t get me wrong, NB is a beautiful province full of unique experiences and fun things to do, but when I think of New Brunswick, I think of Lobster first.  It was just after Lobster season ended and  I was crushed to say the least.  I still got to see some amazing things and take a photo with a giant lobster statue.



All the lobster businesses had just shut down for the season :(

All the lobster businesses had just shut down for the season :(

Lobsters are just one delicious type of marine crustacean.  They’re very popular food known for their texture and taste. Lobster has a reputation of being an aphrodisiac and I am a believer.  Lobster is known to boost the overall health of humans, most notably sexual health.  They are rich in Protein, vitamins, minerals, and many essential amino acids packing a whopping 20.5 grams of protein in every 100 grams of lobster meat.  Protein is known to naturally boost dopamine and norepinephrine, the two chemicals in the brain that heighten sensitivity when being intimate.

Lobsters help keep the heart healthy and contain very little fat and no sugar.  They also contain zinc which increases testosterone production in men.  In women, zinc helps to naturally lubricate the nether regions! Lobster is also a significant source of calcium, magnesium and phosphorus.  Rich in viatmins B2 (riboflavin), B3 (Niacin), and B6, which are all necessary for best functioning sexual hormones in humans.

You know that warm tingling feeling you get after a glass or two of wine? I get this exact feeling when I eat lobster. I once ate so much lobster I felt drunk! Those were some of the best nights of my life..

The top seafood experts in the world believe that Lobsters taste best when cooked in their shell.  Live lobsters are dark, and have a range of colours from brown and green.  Cooked lobster turns bright orange.   Some say you can hear the Lobsters scream and cry when you cook them.  I suppose its true but scientifically, it’s just the air escaping.   As a kid, I remember my mom and her friends having lobster races.  Who ever lost was first in the pot.  Awful, I know.

Live vs. Cooked Lobsters

Live vs. Cooked Lobsters

Truth is, lobsters can be consumed in a number of ways.  If you don’t have the heart to cook them yourself, there are several easier and less traumatic ways to have lobster as lobster meat is readily available in canned or frozen form in most supermarkets.  Lobster can be served as a main course or incorporated into salads, sauces and soups. Aside from cracking into the succulent lobster tail and claw (let’s be honest the rest of the lobster is just mush) and dipping it into clarified butter, one of my favourite lobster dishes is Lobster Rangoon.

I know, I know, it sounds like a lot of work to make at home, and a negligent waste of a good meaty lobster tail, but it really isn’t.  The effort put in to make these delicious XXX is well worth the effort, believe me!!

Enough with the rambling let’s get right to how you can make delicious Lobster Rangoon right at home.

What you’ll need: 

  • 1 (7 oz.) Lobster Tail
  • 24 Wonton Squares
  • 8 oz. Cream Cheese (softened)
  • 1 tbsp. Feta Cheese (crumbled)
  • 1¼ tbsp. Green Onion
  • 1 tsp. Chives
  • 1 tbsp. Fresh Lemon Juice
  • ¼ tsp. Simply Organic Garlic Powder
  • Salt & Pepper

Lobster Rangoon Ingredients


Step 1: 

First you’ll want to cook the lobster tail, if you are using fresh lobster.  If you are using canned or frozen, you’ll need about 7 oz of lobster meat.

lobster cooking

Step 2:

Combine all the ingredients, including the chopped lobster meat so the mixture is well combined.


Step 3: 

Scoop a small spoonful of the mixture into the center of each won ton wrapper.

Lobster Rangoon In-Process #5

Step 4: 

Wet all four sides of the won ton wrapper with a little water, fold two opposite corners, and pinch them together

 first pinch

Step 5: 

Take the other two opposing corners, and pinch them together too and fold the sides down

second pinch


Lobster Rangoon In-Process #14

Step 6:

Spray a baking sheet with non-stick spray, place each filled won ton on to the sheet and bake for 10 minutes or just until crispy. Baking the Lobster Rangoons is healthier than frying them.

You could also fry the filled won tons,  but I find that the mixture melts very quickly this way and can leak out even more.  The upside is that you get lovely crispy won tons!

baked rangoon

Step 7:

Garnish with some lemon, chopped green onion and drizzle with soy sauce and ENJOY!!

(You’re welcome)


Lobster Rangoon

Prep: 15 minutes

Cook: 20 minutes

Total: 35 minutes

Servings: 12


  • 1 (7 oz.) Lobster Tail
  • 24 Won ton Squares
  • 8 oz. Cream Cheese (softened)
  • 1 tbsp. Feta Cheese (crumbled)
  • 1¼ tbsp. Green Onion
  • 1 tsp. Chives
  • 1 tbsp. Fresh Lemon Juice
  • ¼ tsp. Simply Organic Garlic Powder
  • Salt & Pepper



  1. Preheat oven at 325 degrees F.
  2. Set cream cheese out to soften.
  3. Fill a medium pot about 2/3 of the way with water. Bring to boil. Add lobster tails. You will notice that the shells will begin to turn red almost immediately. Boil for approximately 8-10 minutes. The lobster tails will become slightly curled. Remove lobster tails from water. Set aside on cutting board and let cool for 5 minutes.
  4. Using scissors, cut down the center of each shell. With your fingers, pull the shell away until it breaks away from the meat. Do this until the shell is completely removed from the meat. Discard shell. Chop the lobster into small pieces. Set aside.
  5. Chop green onion into tiny pieces. Add cream cheese, green onion, chives, crumbled feta cheese, lemon, garlic powder, and salt & pepper to taste to medium mixing bowl. Mix until ingredients are evenly distributed. Add lobster pieces to mixing bowl. Stir.
  6. Place individual won ton squares onto a cutting board. Scoop a small spoonful of cream cheese mixture onto the center of each square. Wet all four sides of each square. Pinch opposing tips together and fold sides down.
  7. Spray a baking sheet with nonstick spray. Place each cream cheese filled won ton onto the sheet. Cook in oven for approximately 10 minutes or just until crispy. Remove and enjoy your lobster Rangoon won tons with soy sauce!


  1. Debbie White Beattie says

    I love lobster so this recipe is great for me. I also love the ingredients from the 2 cheese to the lobster. Yummy !

  2. Treen Goodwin says

    Oh yummy , this looks scrumptious , i will def be trying it out , i get fresh lobster once in awhile , i have never had this but sounds delish 🙂 thanks for sharing the recipe 🙂

  3. Krista M says

    Being out west, I never get that glorious experience of fresh lobster from down east. Ugh, Too bad you arrived late! And I’ve never seen a recipe like this rangoon before. The combo of the cream cheese & lobster would be marvelous.

  4. Maggie C says

    wow lobster wonton?! Cool! Never thought of this before … my bf is a big fan of lobsters and wontons! I am going to try this for sure.!

  5. says

    You are good! I would never have thought to attempt to make these. My husband would go NUTS if I made lobster won tons… he loves lobster so much. Maybe I’ll have to surprise him by making them. Thanks for the step by step instructions!

  6. says

    Those look fantastic. I love all things seafood. I rarely cook them here though. That’s my thing that I order our! LOL. I am dying to visit the east coast and get some great new recipes too.

  7. says

    These look delicious! I love lobster too, though I’ve rarely eaten it because it’s so expensive. Okay, also because I grew up in landlocked Alberta, the daughter of farmers, so we just didn’t eat seafood. I think I tried lobster for the first time on my honeymoon… an Alaskan cruise. 🙂 When my aunt came out to visit us on the coast one year, we went hunting for lobster and I had a delicious lobster pasta dish (but I was very glad she was paying, not me!). I don’t think I’d have the courage to buy and cook a live lobster… but if I ever do see lobster meat for a good deal, I’ll have to try this recipe! Thanks for sharing!


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