Gordon Ramsay Lobster Salad Recipe

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Discover the ultimate Gordon Ramsay Lobster Salad that highlights tender lobster meat, crisp vegetables, and a bright citrusy dressing. This recipe is all about balance—creamy yet light, flavorful yet clean. Perfect for lettuce cups, lobster rolls, or elegant appetizers.

Ingredients

• 1.5 lbs cooked lobster meat, cut into ¾-inch chunks (claw and knuckle preferred)
• ⅓ cup mayonnaise (neutral flavor)
• 1½ tbsp fresh lemon juice
• ¼ cup finely chopped celery (inner stalks only)
• 1 tbsp thinly sliced chives, plus extra for garnish
• Salt and freshly cracked black pepper, to taste

Instructions for Gordon Ramsay Lobster Salad

1. Prep Lobster: If using whole cooked lobster, remove meat from shells and cut into ¾-inch bite-sized pieces.
2. Combine Ingredients: In a chilled mixing bowl, gently mix lobster, mayonnaise, lemon juice, celery, and chives.
3. Season Carefully: Add a light pinch of salt and a crack of black pepper. Fold gently—avoid overmixing to preserve texture.
4. Chill: Cover and refrigerate for 30–60 minutes to allow flavors to meld and dressing to firm.
5. Serve:
   • Spoon into lettuce cups for a fresh starter
   • Place in a toasted brioche roll for a gourmet lobster roll
   • Serve atop sliced cucumber or blanched asparagus for elegant canapés

Pro Tips

• Chop lobster right before mixing—pre-chopped lobster can dry out.
• Use a chilled metal bowl to keep the salad cool during preparation.
• Salt at the end to prevent pulling moisture from lobster and celery.
• Toast rolls with clarified butter to add crisp contrast and hold the dressing.

Why This Recipe Works

• Balances creamy, crisp, tender, and tangy textures.
• Uses acid (lemon juice) precisely to lift flavors, not overwhelm.
• Highlights premium lobster without overpowering it with mayo or heavy seasoning.

Substitutions & Variations

• Swap mayo for crème fraîche: Lighter and tangier for warmer weather.
• Add diced green apple: Introduces a subtle sweetness and crunch.
• Dash of Dijon mustard: Adds gentle heat in lobster rolls.
• Serve on avocado slices: Elegant plating option.

Avoid: Red onion or tarragon unless carefully balanced—they can dominate lobster flavor.

Make-Ahead, Storage & Reheating Guide

• Store in an airtight container in the fridge for up to 2 days.
• Stir before serving to re-emulsify dressing.
• Do not freeze—lobster texture is lost.
• Leftover ideas: mix with cooked pasta for a cold lobster pasta salad or fill avocado halves.

Serving Ideas for Gordon Ramsay Lobster Salad

• Lettuce cups for a light appetizer
• Toasted brioche for lobster rolls
• Over cucumber, asparagus, or avocado slices for elegant starters

Nutrition (Per Serving Estimate)

• Calories: 300 kcal
• Protein: 25 g
• Fat: 20 g
• Carbohydrates: 6 g
• Fiber: 1 g

Frequently Asked Questions

Q: Can I use frozen lobster meat?
A: Yes, thaw fully in the fridge overnight and pat dry. Excess water ruins the dressing.

Q: Which herbs work best?
A: Chives, parsley, or microgreens. Basil or tarragon only if balanced carefully.

Q: Why is my salad watery?
A: Likely over-lemoned, under-dried lobster, or outer celery stalks used.

Q: Can I make it dairy-free?
A: Yes, replace mayo with a plant-based version. Avoid sweet or flavored options.

This Gordon Ramsay Lobster Salad is the perfect blend of rich, creamy lobster with fresh, crisp vegetables and bright citrus. Simple, elegant, and packed with flavor—ideal for starters, lobster rolls, or sophisticated canapés. Mastering this recipe teaches restraint, balance, and respect for premium ingredients.

Gordon Ramsay Lobster Salad

Olivia taling

This Gordon Ramsay Lobster Salad features tender chunks of lobster gently folded with creamy mayonnaise, crisp celery, fresh chives, and bright lemon juice. Light yet luxurious, it’s perfectly balanced and ideal for lettuce cups, lobster rolls, or elegant appetizers.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Salad

Cuisine American

Servings 4 servings

Calories 310 kcal

Equipment

• Mixing bowl Preferably chilled
• sharp knife
• cutting board
• Measuring cups and spoons
• Spatula For gentle folding

Ingredients

  

• 1.5 lbs cooked lobster meat, cut into 3/4-inch chunks
• 1/3 cup mayonnaise
• 1 1/2 tablespoons fresh lemon juice
• 1/4 cup finely chopped celery
• 1 tablespoon thinly sliced chives, plus extra for garnish
• salt, to taste
• freshly cracked black pepper, to taste

Instructions

 

• If using whole cooked lobster, remove the meat from the shells and cut into 3/4-inch bite-sized pieces.
• In a chilled mixing bowl, gently combine the lobster meat, mayonnaise, lemon juice, chopped celery, and chives.
• Season lightly with salt and freshly cracked black pepper. Fold carefully to avoid breaking the lobster pieces.
• Cover and refrigerate for 30–60 minutes to allow the flavors to meld and the dressing to firm.
• Serve in lettuce cups, toasted brioche rolls, or over sliced cucumber or blanched asparagus for an elegant presentation.

Notes

Use freshly squeezed lemon juice for the cleanest flavor. Combine claw and knuckle meat for the best texture. Salt lightly at the end to avoid drawing out moisture. Chill before serving to allow flavors to meld, and avoid overmixing to keep lobster pieces intact.

Keyword creamy lobster salad, gourmet lobster appetizer, lobster roll filling, lobster salad recipe

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