Gordon Ramsay’s lobster salad is a simple, elegant dish made with poached lobster medallions, warm Charlotte potatoes, wild rocket (arugula), Parmesan shavings, and a blitzed rocket vinaigrette. It takes about 30 minutes and serves two as a starter or light lunch.
The recipe appears as Poached Lobster with Potato and Rocket Salad in Gordon Ramsay’s Secrets (2003), where he calls it “simple, elegant” and says it “looks stunning.” He recommends buying live lobsters “from the cold, clear loch-fed waters of western Scotland” and notes that freshness is paramount when working with shellfish.
The technique that sets this apart is how he handles the dressing. Instead of drizzling vinaigrette over the top, he blitzes half the rocket with vinaigrette in a food processor until it’s velvety smooth. That green dressing coats the warm potatoes and lobster, while the remaining whole rocket leaves add freshness and texture on top.
Gordon Ramsay Lobster Salad Recipe
Course: SaladsCuisine: AmericanDifficulty: Easy2
15
minutes15
340
kcal30
A refined starter from Gordon Ramsay’s Secrets built around poached lobster medallions on sliced Charlotte potatoes, dressed with a blitzed rocket vinaigrette and finished with Parmesan shavings. Ramsay ties the lobster tails together before cooking to get perfect round medallions, a restaurant technique he walks through in the book.
Ingredients
2 small live lobsters, about 1 lb (500g) each
1/3 oz (10g) sea salt (for the cooking water)
4 large Charlotte potatoes, about 3 1/2 oz (100g) each
3 1/2 oz (100g) wild rocket (arugula)
3 1/3 fl oz (100ml) vinaigrette
1 oz (25g) piece of Parmesan cheese
Sea salt and freshly ground black pepper
Directions
- Prepare the lobsters: Put the lobsters in the freezer for about 30 minutes to make them sleepy. Place each lobster belly-side down on a board, hold the head firmly with one hand, and push the tail hard away from you then towards you in two swift moves to detach the head from the body quickly. Pull the large claws from the head and set aside.
- Clean the tails: Remove the swim bladder by fanning out the tail, grasping the middle tail section between finger and thumb, bending it upwards, then twisting and gently pulling to remove the long, thin, opaque tube. For perfect round medallions, uncurl both tails and press them together flesh sides inward, head to tail, then tie securely along the length with kitchen string.
- Poach the lobster: Bring at least 3 litres of water to the boil in a large pan and add the salt. Drop in the lobster bodies and claws. Boil for 3-4 minutes for the tails and up to 5 minutes for the claws. Remove and cool slightly. Pull the shells from the bodies while still warm. Crack the claws with the back of a heavy knife and extract the meat in one piece.
- Cook the potatoes: Boil the Charlotte potatoes in salted water until just tender. Remove and cool slightly, then peel them while still warm. Wearing rubber gloves protects your hands from the heat.
- Make the rocket dressing: Blitz half the rocket in a food processor with a little of the vinaigrette, then drizzle in the rest until the dressing is velvety smooth. Taste for seasoning.
- Plate and serve: Slice the potatoes lengthways and arrange in the centre of each plate. Spoon over some of the rocket dressing. Cut the lobster tails into medallions and arrange on top, adding the claw meat alongside. Drizzle over more dressing, scatter the remaining whole rocket leaves on top, then use a swivel peeler to pare fine Parmesan shavings over everything. Serve at once.
FAQs
Why does Ramsay tie the lobster tails together before cooking?
A single lobster tail curls up as it cooks, which gives you uneven, curved pieces when you slice it. By pressing two tails together flesh-side inward and tying them with string, they hold each other straight. The result is neat, round medallions that sit flat on the plate and look like something from a restaurant kitchen.
Why blitz the rocket into the dressing instead of serving it whole?
Blending half the rocket into the vinaigrette does two things. It turns a thin, oily dressing into something thicker and velvety that actually clings to the warm potatoes and lobster. It also adds a peppery green flavour throughout the dish rather than just on top. Keeping the other half as whole leaves gives you both the flavour and the fresh texture in one salad.
Why peel the potatoes after boiling instead of before?
Boiling potatoes in their skins keeps them from absorbing too much water, so the flesh stays firm and waxy rather than waterlogged. Charlotte potatoes are already a waxy variety, but peeling after cooking preserves their structure so they slice cleanly into neat lengthways pieces. Ramsay suggests wearing rubber gloves to handle them while still warm.
What should you do with the lobster coral?
Ramsay includes a tip about the dark green sac you sometimes find inside a lobster, which turns orangey-pink when cooked. He says to save it and mix it into butter for dressing fish steaks, or beat it and brush it onto large raw prawns before frying. It adds a concentrated shellfish flavour and a vibrant colour that you can’t get any other way.
What pairs well with this lobster salad?
Since this is a light starter, it works best before a richer main course. Ramsay places it in his shellfish chapter alongside dishes like lobster bisque made from the leftover heads and shells, so nothing goes to waste. For a broader salad spread, it sits well next to a cucumber salad or a green bean salad to keep the table light and fresh.
I’m Ava Taylor. I’m A Self-taught Home Cook Who Loves Gordon Ramsay Recipes. I Try Every Dish In My Small Apartment Kitchen And Tweak It Until It Works. I Write Clear Steps With Simple Words So Anyone Can Follow. I Share Honest Wins, Mistakes, And Quick Tips To Help You Cook With Confidence.