Gordon Ramsay Lobster Wellington Recipe

This Gordon Ramsay Lobster Wellington Recipe is a buttery and flaky recipe, which is made with tender lobster tails and a savory mushroom filling. It’s a restaurant-quality dish, ready in about 1 hour and 10 minutes.

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Gordon Ramsay Lobster Wellington Recipe Ingredients

• 227g lobster tails (about 2–3 tails)
• 85g unsalted butter, divided
• 280g frozen chopped spinach, thawed & squeezed very dry
• 2 garlic cloves, minced
• Zest of 1/2 lemon
• Salt & pepper to taste
• 113g mushrooms, finely chopped
• 2 tsp fresh thyme (or dried)
• 2 sheets frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Lemon wedges, for serving

How To Make Gordon Ramsay Lobster Wellington

1. Prep the oven and lobster: Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet. Pour boiling water over the lobster tails in a bowl and let them sit for 4 minutes until the shells turn orange. Drain, cool slightly, and carefully remove the meat from the shells. Insert skewers lengthwise through the lobster meat to keep it straight.
2. Make the spinach filling: In a bowl, melt 4 tablespoons of the butter. Stir in the thoroughly squeezed spinach, minced garlic, lemon zest, salt, and pepper until combined.
3. Sauté the mushrooms: Melt the remaining 2 tablespoons of butter in a skillet over medium-high heat. Add the chopped mushrooms, thyme, salt, and pepper. Cook, stirring, until the mushrooms are golden brown and all their liquid has evaporated, about 5-7 minutes.
4. Assemble the Wellingtons: Lay out one sheet of puff pastry. Spread half of the spinach mixture over it, leaving a border. Top with half of the mushroom mixture. Cut the pastry into two equal rectangles.
5. Wrap and seal: Place a skewered lobster tail at one end of a pastry rectangle and roll it up snugly. Press the edges to seal. Repeat with the remaining lobster tails and pastry. Place the Wellingtons on the prepared wire rack.
6. Bake until golden: Brush the tops of the Wellingtons with the beaten egg. Bake for 20-25 minutes, or until the pastry is puffed, golden brown, and cooked through.
7. Serve: Let the Wellingtons rest for a few minutes. Carefully remove the skewers, slice if desired, and serve immediately with fresh lemon wedges.

Recipe Tips

• How do I keep the pastry from getting soggy? This is the most important part. You must squeeze as much liquid as physically possible from the thawed spinach. Likewise, cook the mushrooms until all their moisture has evaporated. A dry filling is the secret to a crispy bottom crust.
• Why use skewers in the lobster tails? Lobster meat naturally curls up when it cooks. Inserting a skewer keeps the tail straight, making it much easier to wrap in the pastry and ensuring an elegant, uniform shape after baking.
• How do I get a shiny, golden-brown crust? Don’t skip the egg wash. Brushing the pastry with a beaten egg before baking gives it a beautiful, glossy shine and helps it brown evenly.
• Can I prepare these ahead of time? Yes, you can assemble the Wellingtons completely (up to the egg wash step), cover them tightly, and refrigerate for a few hours. Brush with egg wash just before baking.

What To Serve With Lobster Wellington

This luxurious main course pairs well with simple, elegant sides:

• Roasted asparagus with a squeeze of lemon
• A light, creamy risotto
• A simple green salad with a vinaigrette
• A side of melted butter for dipping

How To Store Lobster Wellington

Refrigerate: Lobster Wellington is best enjoyed fresh from the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat: Reheat in an oven or air fryer at 375°F (190°C) for 5-10 minutes to help the pastry crisp up again. Avoid the microwave, which will make the pastry soft.

Lobster Wellington Nutrition Facts

• Calories: 300 kcal
• Carbohydrates: 15g
• Protein: 18g
• Fat: 18g
• Saturated Fat: 10g
• Sodium: 500mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Lobster Tortellini (w/ Vodka Sauce) Recipe
• Gordon Ramsay Lobster Ravioli Recipe
• Gordon Ramsay Butter Poached Lobster Recipe