I paired lobster with peppadews, one of my favorite peppers and goat cheese to make these wontons. If you like serve them with a dipping sauce, I used sweet chili sauce.
Lobster and Goat Cheese Wontons
- 1 tablespoon butter
- 1/4 cup finely chopped shallots
- 1 clove garlic, minced
- 4 4 to 5 ounce lobster tails
- 1/4 cup chopped peppadews
- 3 ounces creamy goat cheese
- 1 tablespoon chopped chives
- 1/4 teaspoon lemon zest
- 20 wonton wrappers
- 1/2 cup canola oil
- 1 cup sweet chili sauce
In a medium bowl stir together lobster, cooked shallots, peppadews, goat cheese, chives and lemon zest until well blended.
Lay wonton wrappers on a cutting board. Spoon rounded teaspoon lobster mixture in center of each wonton, Using fingers put water on edges of wontons, one at a time, fold into triangle, press edges to seal.
Heat oil in a 10-inch non-stick skillet on medium high heat. When oil is hot fry wontons, 4 or 5 at a time until golden brown on each side, 2 to 3 minutes per side. Remove from skillet with tongs or slotted spoon to paper towel to drain. Serve with sweet chili sauce, your favorite sauce or no sauce at all. Makes 20 to 22 wontons. Serve 4 to 5 per person.