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Add the cream cheese, Worcestershire, lemon juice, garlic, ginger, and green onions to a bowl and until completely combined.
Fold in the lobster meat.
Place a wonton wrapper in front of you. Add 1 teaspoon of filling to the center.
Dip your fingers in water. Run them along all four edges. This will create the glue.
Pull two opposite corners towards each other and press firmly. Repeat with the other two corners, making sure to press out all excess air. Repeat with the remaining wonton wrappers.
Place the lobster Rangoon on a baking sheet and allow them to refrigerate for 30-60 minutes.
Heat 3″ to 4″ of neutral oil to 350 degrees.
Gently drop a few Rangoon into the hot oil using a spider. Allow them to fry until golden brown, 4-6 minutes.
Remove them from the oil and place them on a cooling rack lined with paper towel.
Repeat with remaining wontons.
Serve with your favorite dipping sauce such as sweet chili, ponzu, or duck sauce. Enjoy!