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Holiday Lobster Salad in Wonton Cups


1 lb Toppits Claw and Knuckle Lobster meat, cut into bite sized chunks

5 Toppits cilantro Pop Herbs

20 wonton wrappers

3 tsp. olive oil or olive oil cooking spray

1 tsp. kosher salt

3 tbsp. fresh lime juice

2 tsp. lemon zest

½ tsp. crushed red pepper flakes

6 tbsp. olive oil

Kosher salt & black pepper to taste

½ cup cucumber, finely diced

¼ cup scallions, sliced very thin

Fresh chopped parsley or cilantro, for garnish


  1. Preheat oven to 375˚F. 

  2. Coat a mini muffin pan with cooking spray.  Brush wonton wrappers on both sides with oil or spray and press into a section of the tin (18 cups) to form a cup shape. Sprinkle with salt and bake for 4 – 6 minutes until tips are golden brown. Allow cups to cool, then remove.

  3. Combine the 6 following ingredients in a small bowl and set aside,1 teaspoon kosher salt, 3 tablespoons fresh lime juice, 2 teaspoons lemon zest, ½ teaspoon crushed red pepper flakes, 6 tablespoons olive oil, Kosker salt and black pepper to taste. 

  4. Simply pop cubes into all other ingredients, wait 2 minutes &  blend.  Add lobster meat, cucumber and scallions to dressing, gently toss and marinate 15-20 mins. Fill each cup with lobster salad, garnish with fresh parsley or cilantro, and enjoy immediately.            


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