This Bang Bang Lobster Rangoon recipe is the perfect game day or any time appetizer packed with fresh lobster, cream cheese, and more!
Made with fresh, never frozen lobster meat, melty butter, velvety cream cheese, and a bang bang sauce that will knock your socks off, this recipe came to impress.
Leaving you wanting more after every bite, this crab rangoon variation is something people don’t expect in the best way.
Lobster Rangoon Recipe
Crab Rangoon might be a Chinese restaurant fan favorite, but have you had lobster rangoon?
This bang bang lobster rangoon recipe is my take on a Chinese-American classic that it extremely popular in the Eastern and Midwestern states of the United States.
This simple recipe contains lobster, butter, cream cheese, wontron wrapper and more to give you fried crispy goodness.
Not looking to deep fry or air fry these rangoons? Don’t sweat it; check the recipe card below for 3 different way to cook these homemade lobster rangoons.
Bang Bang Lobster Rangoon Ingredients
Lobster: 1 pound of lobster meat tails or knuckle and claw
Cheese and Butter: 8 oz cream cheese and 2 tbsp butter
Fresh Herbs: ⅓ cup Scallions.
Wonton Wrappers: You can’t make rangoon with out wrappers. For this recipe, you will need 24 wonton wrappers.
Bang Bang Sauce
How to Make Bang Bang Lobster Rangoon
Cut. Split lobster tails in half and harvest the meat then dice into ½ inch cubes. The sauce in butter until fully cooked then set aside. About 4-5 minute cook time.
Mix. Prepare the Rangoon mixture by combining softened cream cheese, scallions, gochujang, and kewpie mayo. Fold in the lobster meat along with butter and any juices. stir to combine then chill for 30 minutes.
Whisk. To prepare bang bang sauce simply whisk together sweet Thai chili sauce, sriracha, rice wine vinegar, and kewpie mayo. Refrigerate for up to 1 month in the fridge, but I doubt it lasts that long.
Assemble. Layout wontons on a work surface and place about 1 tablespoon of the lobster Rangoon mixture in the center of the wonton. Lightly brush the edges of the wonton wrappers then pinch 2 opposite corners together, then bring the other two corners into the center. Pinch the creases so the wonton is completely sealed. Chill for 15-30 minutes before cooking or the wontons will sometimes bust open.
Cook. See cooking instructions in the recipe card below for deep frying, air frying, and oven baking.
How to Fold Rangoons
Folding a lobster rangoon isn’t hard; don’t be intimidated by this task or part of the process.
You are going to start by working in small batches of maybe 2-4 at a time so the wonton wrappers can dry out.
place 1 tablespoon of filling into the middle of each wrapper and then pinch the two opposite corners into the center.
Pinch the creases so the wonton is completely sealed. You don’t want gaps in your rangoons other wise the filling will fall out in the cooking process.
Tips for Making Homemade Rangoon
- Use fresh lobster meat if possible. That is KEY for flavor. If you don’t have a choice, you can use canned lobster, but it wouldn’t be my preference for flavor.
- If you are using canned lobster or immiation lobster, make sure to drain any water
- Most recipes have a slightly higher cream cheese ratio, I think these measurements give you are happy medium of cheese and lobster. However, you can play with it based on how cheesy or meaty you want your rangoons.
- Set your cream cheese out before starting the process. Room temperature cream cheese is going to help you out in the long run.
- If you notice your filling is leaking out or spilling out in the cooking process, try sealing your wontons with water or egg white.
Is there fish in Lobster or Crab Rangoon?
Well, there is supposed to be! Whether it is fresh crab, canned crab, or artificial crab, some fish should be in your Rangoon’s.
However, let’s be honest, we have all gone out and ordered crab rangoon hoping and praying for a delicious fishy cream cheese feast in your mouth.
9 times out of 10, we are let down, or there just isn’t enough in the mix … until now!
What is the Difference between Fried Wonton and Rangoon?
Fried wontons are a super popular Chinese appetizer and can be plain or filled with meat like pork, chicken, shrimp, or a combination of all three.
Crab Rangoon’s however are a different type of fried wonton that is filled with cream cheese and crab as the filling.
Can you freeze Crab Rangoon … or in this case Lobster Rangoon?
Yes! Once they are assembled and wrapped, you can drop them right into an airtight container and pop them in the freezer.
I recommend flash freezing them separately on a baking sheet or cookie sheet first and then tossing them in an airtight container; this will ensure they don’t freeze together and you can pull out only what you need.
Main Dish Pairings
Rangoon is a popular Chinese appetizer that pairs perfectly with other Chinese-style recipes like Hot and Sour Soup, Lo Mein, Fried Rice, Kung Pao Chicken, Bok Choy, Mongolian Beef, and more!
However, you can also pair them as an appetizer to any meal like:
- Smoked Beef Tenderloin Pellet Grill Recipe
- Sirloin Cap Smoked Beef Roast-Smoked Picanha
- Sriracha Peanut Crusted SalmonGrilled Shrimp Skewers with Hoisin BBQ Sauce
- Easy Chicken and Dumplings Recipe
Bang Bang Lobster Rangoon
- Split lobster tails in half and harvest the meet then dice into ½ inch cubes. Sauce in butter until fully cooked then set aside. About 4-5 minute cook time.
- Prepare the rangoon mixture by combining softened cream cheese, scallions, gochugang, and kewpie mayo. fold in the lobster meat along with butter and any juices. stir to combine then chill for 30 minutes.
- To prepare bang bang sauce simply whisk together sweet Thai chili sauce, sriracha, rice wine vinegar and kewpie mayo. Refridgerate for up to 1 month in the fridge but I doubt it last that long.
- layout wontons on a work surface and place about 1 tablespoon of the lobster rangoon mixture in the center of the wonton. Lightly brush the edges of the wonton wrappers then pinch 2 opposite corners together, then bring the other two corners into the center. Pinch the creases so the wonton is completely sealed. Chill for 15-30 minutes before cooking or the wontons will sometimes bust open.
Air Fryer Method
- Spray the Botton of the air fryer with cooking spray. place Rangoons in the basket or tray with at least ½ inch space between wontons. Spray the top of the wontons, Cook for 375 degrees F. for about 10 minutes until golden and crispy.
- Place the Rangoons on a sprayed sheet pan then place Rangoons on the tray. Spray the top of the wontons with additional oil. Bake at 400 degrees F. for 12-15 minutes until golden and crispy
Deep Fried Method (recommended)
- Heat a pot or a tabletop deep fryer with canola or vegetable oil to 350 degrees F. Once oil has reached temperature carefully lower each wonton into the oil be sure not to overcrowd the pot and work in batches as needed.
- Cook for about 4-5 minutes until the Lobster Rangoons ar golden and crispy, stir occasionally to prevent sticking. Remove from the hot oil and place on a paper towel to remove excess oil.