Eggfest Lobster Dip & Wontons

Eggfest lobster Dip

3.5 pounds fresh lobster meat
3 pounds cream cheese
1 T garlic powder +/-
1/2 T coarse black pepper
1/2 bunch flat leaf parsley chopped
1 bunch green onions chop just the greens
about a 1/4 c pinot grigio (what I happened to be drinking and the box was handy)

OR: :laugh:

1/2 lb frozen lobster meat chopped coarse
8 oz cream cheese
1/2 tsp garlic powder
1/4 tsp coarse
2 T chopped flat leaf parsley
2 T chopped green onions cracked pepper
white wine or milk or cream

Nuke the cream cheese in microwave just till soft stir in garlic powder and pepper. stir in lobster and greens
if it is to stiff add your fav liquid till soft. not to runny it will thin when you heat it. I did direct on a lg till bubbly. I saved out a pound of meat and a few of the greens to spread over the top to garnish.




Rod's Birthday Wonton's

1 lb lobster meat
1 lb cream cheese
1 cup parm cheese fine grated
1/2 tsp garlic powder
1/4 tsp cracked pepper
some chopped green onions and chopped flat leaf parsley
2 packages of frozen wonton's
soften cream cheese in the microwave and mix in all the other ingredients except the wonton's
lay out wonton's about 6 at a time and brush with warm water place a small amount of mixture in the center of each and fold and pat to seal. We looked online to see how to fold for a wonton.
http://www.homemade-chinese-soups.com/how-to-fold-wontons.html
We folded 72 of them envelope style
these were very easy and make up fast. we layered between foil till we got to Rods and I was not to sure if they would stick and be a mess or not but they did fine so they can be made up at least 4 hours in advance and refrigerated fine. We fried them in a wok at Rods in about 2 inches of hot oil. no idea of temp or settings. just a hot wok direct on a med flip once and let them cool a little on paper towels as they are HOT inside.