• Split lobster tails in half and harvest the meet then dice into 1/2 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 1/2 inch space between wontons. Spray the top of the wontons, Cook for 375 degrees F. for about 10 minutes until golden and crispy.

Oven Method

• 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.