Gordon Ramsay’s Lobster Wellington Was My Midweek Reset Meal

I wasn’t planning on cooking. I was planning on melting into my couch and scrolling until my eyeballs gave up. But something about the words “Lobster Wellington” felt like a challenge I didn’t ask for but absolutely needed. So, I dragged myself up, tied my hair like I meant business (I didn’t), and told myself: “Let’s make something bougie.”

What Gordon Ramsay Would Do

If Gordon made this, you already know he’d be screaming “Don’t overcook the lobster!” while dramatically layering everything with military precision. He’d probably make his own pastry, forage for hand-picked chanterelles, and finish it with a champagne beurre blanc. The man doesn’t do halfway. His Lobster Wellington is luxe, clean, and restaurant-level stunning—crispy golden shell, juicy lobster, and probably a drizzle of something you need a blowtorch to make.

What I Changed (And Why)

Listen. I don’t have time to forage. Or make pastry. Or torch things unless it’s a crème brûlée and I’m trying to impress a date. So I made this version realistic. I used frozen puff pastry, a bag of frozen spinach (yes, the one that looks like a green brick), and plain ol’ mushrooms from the back of the fridge.

I skipped the beurre blanc. I love myself too much to make three sauces on a Thursday.

Also—Gordon would blanch the spinach and make a duxelles. I said no thank you. I sautéed mushrooms in butter and garlic until they smelled like a forest dream and called it done.

And I used skewers to keep the lobster tails straight because Gordon said so and he scares me.

How It Turned Out

The house smelled like I was better at life than I am.

The pastry puffed. The lobster stayed juicy. The spinach-mushroom layer hugged everything in this warm, savory blanket. It looked like a fancy dinner, but didn’t feel impossible. Like, yeah—there was butter on my sleeve and one pastry exploded open mid-bake (I patched it with another corner and pretended it was rustic). But when I sliced into it? Magic.

I didn’t even need a sauce. The lemon wedge handled it.

So, Was It Worth It?

I felt like a tired little queen. Crown slightly askew. But the results? ROYAL.

This dish felt like winning something. I was exhausted, but the kind where your heart is full and your kitchen smells like butter and lemon and effort.

Would I make it again? Yeah. For a birthday. For a breakup. For a Tuesday I want to feel different.

How to Make Lobster Wellington (A Gordon-Esque Adventure)

This is the recipe that made me feel fancier than I actually am—and that’s the best kind.

Smart Tips

• Drain your spinach like your pastry depends on it. (Because it does.)
• Skewers aren’t optional. Unless you want shrimp-shaped lobster curls inside your Wellington.
• Keep the puff pastry cold. If it gets warm, it gets weird.
• Patch pastry holes with scraps. No one will notice. Say it’s rustic.
• Don’t skip the lemon wedge. It cuts the richness like a hero.

FAQs

Can I use fresh spinach?
Yep, just cook it down first and squeeze out ALL the liquid. Like, paper towel squeeze.

Can I skip the mushrooms?
Sure, but you’ll miss that earthy layer. Maybe sub in caramelized onions or even roasted peppers?

What if I don’t have skewers?
Use toothpicks. Or live dangerously and accept curly lobster.

Can I make it ahead?
Yes! Assemble and chill the wrapped pastries. Bake just before serving for max crisp.