In the Kitchen: House Lobster Ragoon

Chef Chris Baulo from Racquets Pub is in the Rhode Show Kitchen making House Lobster Ragoon!


  • 2 lbs cream cheese
  • 1c sour cream
  • 1/4 c sliced green onion
  • 2T ranch dressing powder
  • 1/4c sugar
  • 1c cooked, chopped lobster meat
  • 2T lemon juice
  • 4 egg roll skins
  • 2 eggs


  1. Combine all ingredients in mixer except eggs and wrappers.
  2. Scoop 304oz in center of egg washed wrapper.
  3. Completely seal wrapper by touching all corners and pressing out the edges.
  4. Deep fry at 375 degrees for 3-4 minutes until golden.