Source: Chef Barrae

This take on the classic Chinese crab rangoon can be made with your choice of either fresh cooked lobster meat or the more economical surimi lobster meat. The surimi lobster gives these rolls great flavor but adds a few carbohydrates, while the lobster meat has less carbs but adds sodium, potassium, and cholesterol. The choice is yours.

Servings

2.0
2 tbsp  heavy whipping cream 1.0
1 tbsp  fresh tarragon 1.0
1 tbsp  fresh ginger root 0.25
0 1/4 tsp  white pepper 0.25
0 1/4 cup  chopped scallions 4.0
4 oz  cream cheese 0.25
0 1/4 cup  sliced water chestnuts 8.0
8 oz  Lobster, northern, steamed 45.0
45 each  wonton wrappers 2.0
2 tbsp  canola oil

1. Place all ingredients, except the wonton wrappers, in the bowl of a food processor and pulse until smooth and combined. Transfer mixture to a small bowl.
2. Place the wonton wrappers, a small bowl of water, and the lobster mixture on your workstation. To make the roll, using your fingers moisten all four edges of a wonton wrapper with the water. Spread one teaspoon of the lobster mixture across the bottom of the wrapper, leaving about a 1/4" border on the bottom and both sides. Fold the left and right sides in and lightly press down on the wrapper above the filling. Make sure the top is moistened. Starting at the bottom, roll the wrapper jell-roll style all the way to the top and seal. Place on a sheet pan that has been lined with parchment or wax paper. Repeat this process to use up all of the ingredients.
3. Fill a large, heavy bottom dutch oven no more than halfway with canola oil. Place a thermometer on the side of the pot so that the tip does not touch the bottom so your temperature reading will be accurate. Heat oil on high to 365 degrees F.
4. Working in small batches drop rolls into the hot oil with a spider or slotted spoon. Cook until golden brown. Remove with the spider to a cooling rack that has been set inside a paper towel lined sheet pan. Repeat this process to cook all rolls.