lobster rangoon dip

recipe by Emily Weber | photo by Jennifer Johnson

lobster rangoon dip

Move over crab, we’re replacing you with luxurious lobster for a festive holiday dip sure to please.

  • 18 wonton wrappers

  • Vegetable oil

  • 8 ounces cream cheese, at room temperature

  • 6 ounces shredded Monterey jack

  • 6 ounces cooked lobster meat, finely chopped

  • 1/4 cup grated Parmigiano-Reggiano

  • 1/4 cup sour cream, at room temperature

  • 1 tablespoon low-sodium soy sauce

  • 1 teaspoon Sriracha, or to taste

  • Zest form 1/2 lemon

  • 1 clove garlic, grated

  • 1 scallion, finely chopped, plus extra for garnish, optional

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Lemon wedges, for serving

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

  2. Cut wontons diagonally into triangles. Place about 12 on a baking sheet in a single layer and brush each with a thin layer of vegetable oil. Bake until just browned, 3-5 minutes (watch these as they bake as they will burn quickly). Repeat with remaining wontons.

  3. Reduce oven temperature to 375°F.

  4. In a bowl, combine cream cheese, Monterey jack, lobster, Parmigiano-Reggiano, sour cream, soy sauce, Sriracha, lemon zest, garlic, and scallion and season with salt and pepper. Stir to combine. Transfer to a 9-inch baking dish (or similar) and bake until bubbly and lightly browned around edges, 20-25 minutes. If desired, place under broiler for 1-2 minutes. Remove from oven and serve warm with additional scallions on top (if using) and lemon wedges.

Serves 4-6.

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