lobster rangoon dip
recipe by Emily Weber | photo by Jennifer Johnson
Move over crab, we’re replacing you with luxurious lobster for a festive holiday dip sure to please.
18 wonton wrappers
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
Preheat oven to 400°F. Line a baking sheet with parchment paper.
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.
Reduce oven temperature to 375°F.
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.