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Lobster Rangoon with Fruit Compote

BT Calgary | posted Monday, Nov 17th, 2014

Lobster Rangoon with Fruit Compote


  • 1 live lobster (about 1 1/4 lbs.) steamed and meat removed
  • 1 cup cream cheese
  • 1 tsp kosher salt
  • 24 wonton wrappers
  • 1 cup vegetable oil
  • 1/2 cup fresh raspberries
  • 1/2 cup blueberries
  • 1 TBSP granulated sugar


1. Chop the lobster meat into small pieces and place it in a bowl

2. Add cream cheese and salt mix well

3. On a large work surface, lay out the wonton wrappers. Spoon 1 tsp. of lobster mixture into the center of each wonton. Seal the edges of each to form a triangle.

4. In a small saucepan, add a thin layer of vegetable oil and heat over medium-high heat. Submerge three to four wontons at a time in the oil, making sure you don’t crowd the pan, and cook for 1 to 2 minutes, or until the wontons float and are crispy and golden brown. Remove them with a slotted spoon and lay them on a paper towel-lined plate to absorb any excess oil. Repeat with the remaining wontons, adding more oil to the pan as necessary.

5. In a separate small saucepan, heat the raspberries, blueberries and sugar over medium heat. Cook, stirring, for 2 to 3 minutes, until the liquid thickens. Remove from the heat immediately.

6. Place the cooked wontons on a serving plate and drizzle with the warm compote.


Courtesy The Great Lobster Cookbook: From Claw To Tale – By Matt Dean Pettit 

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