Ingredients

• 20 won ton wrappers, thawed if frozen
• 4 cups canola oil
• 2 California avocados
• 1 medium tomato
• 1 medium red onion
• 2 large scallions
• 1/4 to 1/2 cup fresh lime juice
• 1 1/2 tablespoons finely chopped fresh cilantro leaves
• 2 tablespoons sake
• 1 tablespoon sambal oelek
• 1 tablespoon grated peeled fresh gingerroot
• Freshly ground white pepper, to taste
• 1/3 cup sour cream
• 1 tablespoon sriracha chili sauce
• 1 teaspoon shichimi spice
• 1/2 pound cooked lobster meat

Instructions

1. Separate won ton wrappers and diagonally halve. In a 4 quart heavy saucepan heat oil over moderately high heat until a deep fat thermometer registers 375 degrees and fry won tons, 2 at a time, turning constantly with a slotted spoon to ensure even browning, 5 seconds. With spoon transfer won tons as fried to paper towels to drain and season with salt. Won tons may be fried 1 day ahead and kept in a airtight container at room temperature. To make guacamole, first pit and peel avocados. Cut avocados into 1/2-inch cubes. Seed and coarsely chop tomato. Mince onion and thinly slice scallions. In a bowl gently stir together avocados, tomato, onion, scallions, 1/4 cup lime juice, salt to taste, and remaining guacamole ingredients. Stir in additional lime juice to taste. In a bowl stir together sour cream, chili sauce, and shichimi. Cut lobster meat into 1/21/2-inch pieces. Top guacamole with lobster and sour cream mixture and serve with fried won ton.;