This delicious Lobster Wellington, inspired by Gordon Ramsay, is a show-stopping dish that’s surprisingly simple to make. With flaky puff pastry, creamy spinach, and tender lobster tails, it’s perfect for special occasions or a luxurious treat at home. Using common ingredients like spinach and mushrooms, it’s a flexible recipe with gourmet flair.
Ingredients Needed:
- 227g lobster tails
- 85g unsalted butter
- 280g frozen chopped spinach, thawed and squeezed dry
- 2 garlic cloves, finely chopped
- Zest of 1/2 lemon
- Kosher salt and freshly ground black pepper, to taste
- 113g mixed mushrooms, sliced
- 2 tsp fresh thyme, chopped
- 2 sheets of frozen puff pastry
- 1 large egg, beaten
- Lemon wedges, for serving
How To Make Lobster Wellington Recipe?
- Preheat the Oven: Heat the oven to 220°C (425°F) and prepare a baking tray with a wire rack.
- Cook the Lobster Tails: Boil water, pour it over the lobster tails in a bowl, and let them sit for 4 minutes until the shells turn orange. Remove the shells and insert skewers to keep them straight.
- Make the Spinach Mix: Melt 4 tbsp butter. Mix it with spinach, garlic, lemon zest, salt, and pepper.
- Cook the Mushrooms: Melt 2 tbsp butter in a pan. Cook mushrooms with thyme, salt, and pepper for 5 minutes.
- Prepare the Pastry: Roll out each pastry sheet into a square. Spread spinach and mushrooms on top, then cut each sheet into two rectangles.
- Wrap the Lobster: Place a lobster tail on one end of each rectangle. Roll the pastry around it and place it on the tray. Brush with egg.
- Bake: Bake for 20–25 minutes until golden.
- Serve: Remove skewers, slice, and serve with lemon wedges.
Recipe Tips:
- Drain the Spinach Well: Squeeze out all the water from the spinach to keep the pastry crisp. Wet spinach can make the pastry soggy.
- Use Skewers for Lobster: Insert wooden skewers to keep the lobster tails flat while cooking, so they fit perfectly inside the pastry.
- Work with Cold Pastry: Keep the puff pastry cold before rolling to prevent it from tearing or becoming sticky.
- Seal the Pastry Well: Pinch the edges of the pastry tightly to avoid any filling leaking during baking.
- Brush with Egg Wash: Coat the pastry with beaten egg to get a shiny, golden crust.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the Lobster Wellington to room temperature. Wrap it well or store it in an airtight container. Keep it in the fridge for up to 2 days.
- Freeze: Cool the Wellington, wrap it tightly, and freeze for up to 1 month. Thaw it in the fridge overnight before reheating.
- Reheat: Heat the air fryer to 175°C (350°F) and reheat for 6–8 minutes.
Nutrition Facts:
- Calories: 520 kcal
- Total Fat: 35 g
- Saturated Fat: 17 g
- Cholesterol: 135 mg
- Sodium: 540 mg
- Potassium: 250 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 2 g
- Sugars: 2 g
- Protein: 20 g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Salmon Wellington Recipe
- Gordon Ramsay Venison Wellington Recipe
- Gordon Ramsay Beef Wellington Recipe
Gordon Ramsay Lobster Wellington Recipe
Description
This delicious Lobster Wellington, inspired by Gordon Ramsay, is a show-stopping dish that’s surprisingly simple to make. With flaky puff pastry, creamy spinach, and tender lobster tails, it’s perfect for special occasions or a luxurious treat at home. Using common ingredients like spinach and mushrooms, it’s a flexible recipe with gourmet flair.
Ingredients
Instructions
- Preheat the Oven: Heat the oven to 220°C (425°F) and prepare a baking tray with a wire rack.
- Cook the Lobster Tails: Boil water, pour it over the lobster tails in a bowl, and let them sit for 4 minutes until the shells turn orange. Remove the shells and insert skewers to keep them straight.
- Make the Spinach Mix: Melt 4 tbsp butter. Mix it with spinach, garlic, lemon zest, salt, and pepper.
- Cook the Mushrooms: Melt 2 tbsp butter in a pan. Cook mushrooms with thyme, salt, and pepper for 5 minutes.
- Prepare the Pastry: Roll out each pastry sheet into a square. Spread spinach and mushrooms on top, then cut each sheet into two rectangles.
- Wrap the Lobster: Place a lobster tail on one end of each rectangle. Roll the pastry around it and place it on the tray. Brush with egg.
- Bake: Bake for 20–25 minutes until golden.
- Serve: Remove skewers, slice, and serve with lemon wedges.
Notes
- Drain the Spinach Well: Squeeze out all the water from the spinach to keep the pastry crisp. Wet spinach can make the pastry soggy.
- Use Skewers for Lobster: Insert wooden skewers to keep the lobster tails flat while cooking, so they fit perfectly inside the pastry.
- Work with Cold Pastry: Keep the puff pastry cold before rolling to prevent it from tearing or becoming sticky.
- Seal the Pastry Well: Pinch the edges of the pastry tightly to avoid any filling leaking during baking.
- Brush with Egg Wash: Coat the pastry with beaten egg to get a shiny, golden crust.
Gordon Ramsay Lobster Wellington Recipe