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Gordon Ramsay Lobster Wellington Recipe

Gordon Ramsay Lobster Wellington Recipe

My Gordon Ramsay-style lobster Wellington recipe — poached lobster tail, mushroom duxelles, and crisp puff pastry.
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Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 45 minutes
Total Time 2 hours
Servings: 4 People
Course: Side Dish
Cuisine: British
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 2 lobster tails 200g each, shell removed
  • 1 tbsp olive oil
  • 300 g chestnut mushrooms very finely chopped
  • 1 shallot very finely chopped
  • 2 garlic cloves finely chopped
  • 2 tbsp fresh thyme leaves
  • 50 ml white wine
  • 2 tbsp crème fraîche
  • 6 slices prosciutto
  • 500 g puff pastry
  • 1 egg beaten
  • Salt and black pepper

Method
 

  1. Poach lobster tails 2 minutes, then chill in iced water.
  2. Cook shallot 3 minutes, add mushrooms, garlic, thyme, cook 12–15 minutes until dry.
  3. Add wine, evaporate. Stir in crème fraîche, cook 2 minutes. Chill 15 minutes.
  4. Wrap lobster and duxelles in prosciutto using cling film. Chill 15 minutes.
  5. Wrap in puff pastry, seal edges.
  6. Chill wrapped Wellington 30 minutes.
  7. Egg wash and score pastry.
  8. Bake at 200°C / 180°C fan / Gas 6 for 25–30 minutes until golden.
  9. Rest 5 minutes, slice with a sharp knife.

Notes

Only partially poach the lobster — it finishes cooking inside the pastry.
Duxelles must be cooked completely dry to avoid a soggy base.
Chilling at each stage is essential for a clean wrap and a good rise.
Unbaked Wellington freezes for up to 1 month.