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