Gordon Ramsay’s Ultimate Bloody Mary Lobster Roll
Gordon Ramsay
Bloody Hell. Gordon Ramsay has done it again! This week on #NextLevelKitchen, Gordon is shaking things up in the Next Level Kitchen with a bold, spicy, and absolutely addictive Bloody Mary Twist. He's taking succulent lobster and tossing it in a signature Bloody Mary-inspired glaze—packed with flavour and heat. Served on a toasted brioche bun, this isn't just a sandwich; it’s a brunch-time masterpiece that hits every single flavor note.
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*Recipe*
Bloody Mary Lobster Rolls
Serves 4
Makes 4 lobster rolls
Ingredients:
For the cocktail sauce:
½ cup ketchup
¼ cup lemon juice
2 tablespoons horseradish
1 tablespoon vodka
1 teaspoon tabasco
1 teaspoon Worcestershire sauce
½ teaspoon celery salt
For the lobster:
1 pound steamed lobster meat, cooled
For the potato chips:
14oz bag plain potato chips/kettle chips
1 tbsp Old Bay seasoning
To serve:
4 brioche hotdog rolls, split horizontally
Melted butter
8 butter lettuce leaves, roughly torn
Garnish:
Cornichons
Cherry tomatoes
Baby pickled onions
Bamboo skewers
Method:
• Preheat the oven to 325F. Combine the sauce ingredients in a bowl and season to taste. Add the lobster and toss to coat.
• Warm the potato chips in the oven for 5 minutes. Put the chips into a large bowl, shake over the Old Bay Seasoning, and toss to coat.
• Heat the butter in a non-stick skillet until foaming. Then toast the cut sides of the buns for 1-2 minutes until golden and crisp.
• Divide the lettuce leaves between the rolls and spoon the lobster in. Thread the garnish ingredients onto a bamboo skewer and set into the lobster roll.
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