2 large lobsters
2 tablespoons minced lemongrass
Zest a juice of 1 lemon
1/2 cup room temperature cream cheese
1 cup water chestnuts, rinsed, 1/4-inch dice
3 tablespoons shredded basil
1 package thin wonton skins
Canola oil for frying
Kosher salt and freshly ground black pepper to taste
Fill a low stockpot with 2-inches canola oil and heat to 350 degrees. Meanwhile, prepare lobster by first subduing in freezer, then breaking apart into pieces while still in its shell: claw and knuckle meat and tail. Place claw and knuckle meat in a heat-proof bowl and pour boiling water over. Let sit for 6 1/2 minutes. In last 30 seconds, add tail. Shock all lobster pieces in ice bath. Remove lobster pieces to cutting board and remove still raw pieces from shell by cracking shell with back of knife. Use a towel and your hands to split the tail. Rough chop the raw lobster meat and add to a large bowl. Add lemongrass, lemon zest and juice, cream cheese, water chestnuts and basil to lobster meat and season. To make rangoon, lay out one wonton wrapper, place about a tablespoon filling in center of wonton wrapper. Eggwash on edges and fold over into a triangle. Seal tightly. Fry until golden, brown and delicious, about 1-2 minutes. Drain on paper towel-lined plate. Enjoy.
Lunetta ProseccoFrom Trentino, Italy. Refreshing, dry and harmonious, with crisp fruit flavors and a clean finish. Delightful as an aperitif or enjoyed with antipasti, hors d'oeuvres, sushi, shellfish and seafood.