Hey everyone! Did you know I spend most of my summers in Maine? And that means one thing…there is a lot of fresh lobster in my diet!
Today’s recipe is a delicious Baked Lobster Rangoon made low FODMAP using a tasty lactose free cream cheese filling.
This post is sponsored by my friends at Green Valley Creamery. I am a huge fan of their products, as you may already know. I feature their delicious lactose free products in many of my recipes such as my Gingerbread Whoopie Pies or Lemon Blueberry Tart with Cornmeal Crust .
In 2017, Green Valley Creamery became the first dairy brand to be certified by the FODMAP Friendly certification program. Green Valley products are lactose free making them easier on the tummy! Many of their products are certified low FODMAP which provides assurance for low FODMAP diet followers. Green Valley Creamery makes lactose free options taste great! To learn more about Green Valley Creamery low FODMAP certified products, click here.
Fresh sliced scallion greens provide onion flavor without the FODMAPs.
- Makes 30 filled wontons, serving size 6-8 lobster filled wontons
- 8 ounces Green Valley Creamery lactose free cream cheese
- 1 teaspoon lemon zest
- 1 teaspoon fresh squeezed lemon juice
- 1/4 cup chopped scallions (green part only)
- 1/2 pound cooked lobster meat, finely chopped
- 1 package of square wontons
- Fresh scallion greens and lemon wedges as garish, if desired.
- Preheat oven to 375ºF. Mist baking sheet with cooking spray.
- Mix together cream cheese, lemon zest and juice, and chopped scallions in a medium bowl. Stir in lobster meat.
- Place a wonton wrapper on a flat surface. Cover remaining wrappers with a damp paper towel and set a bowl of water nearby.
- Place 1 heaping teaspoon of the lobster and cream cheese mixture in the center of the wrapper.
- Dip your finger in water and run along the edges of the wonton wrapper.
- Fold the wrapper in half, making a triangle. Press down along the edges to seal and remove any air trapped in the wonton.
- Place wonton on prepared baking sheet, and repeat until you have 30 filled wontons.
- Once assembled, mist lobster rangoons lightly with olive oil cooking spray.
- Bake for 15 - 20 minutes (or until browned).
- Serve immediately, garnish with chopped scallions and a lemon wedge, if desired