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
Preheat oven to 375˚F.
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.
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.
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.