Gordon Ramsay Demonstrates How To Cook The Perfect Lobster | Season 7 Ep. 6 | MASTERCHEF

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Please be careful,
because this one here
is a super sharp fast claw.
This one is to crush.
Do not get your
fingers in there, OK.
Now, you got to kill it quickly.
We’ll do this as safe and
as humane as possible.
There’s the cross line there.
Across there, knife in, and
down through, and that is it.
Straight into the water,
a touch of salt, and that
is in there for two minutes.
We’re not cooking it
all the way through.
We’re just poaching
it to release
the meat from the shell.
So, I’m taking mental
notes in my head
right now like I’m a student
in one of my classes.
I’m memorizing
every step he does
because I’m going to
de-shell this lobster
exactly how Gordon’s doing it.
Now snap off the claws.
Get down to the knuckles
and twist and off.
And then from there, straighten
out the tail and twist.
So you’ve got all that
meat left in there.
Open up the tail and then just
press the shell very gently.
Don’t crush it.
Now, once you’ve gone
2/3 of the way through,
press here and shake, and
carefully pull out the tail.
Now, claws snap off the
knuckles, twist and pull.
You get that blade out there.
OK, the blade comes out.
And we want these claws intact.
Just gently pries out that claw,
and then open up the knuckles.
But some of you
stop at that point.
There’s more meat in
here– the eight legs
that the majority of the
population forget about.
I am not going to let
these legs go to waste.
You start from thin end.
You place that down there, and
you literally push and roll.
That’s awesome.
Now, how do we present that?
Let me show.
You take your tail and
you just gently slice,
and this helps it flatten out.
That sits on your board.
Your claws go on, and then
your knuckles, and then
very carefully your legs.
We’re not done.
Take this beautiful head.
Pull that off.
Open it very carefully.
And then you take
your scissors and I’m
going to trim the shell.
Now, that should
stand up usually.
And then finally take a little
touch of extra virgin olive
oil, just very carefully brush.
That gives it a nice sheen.
Oh, my God.
That is how you extract
every ounce of lobster
from your shell.
Got it?


  1. There is a little bit of meat in the end of the tail. Would have loved to present like he did plus the part he forgot. Just to see his reaction

  2. 2 minutes??? I’ve never heard of such a short cook time for a lobster. I’ve always heard a minimum of 5 min for a 1 pound lobster

  3. I don't know if it's only me or what, but did anybody get a VERY weird image when Gordon extracted the meat from the lobster's leg? 😳

  4. Mouai.. L'aspect final je suis pas fan personnellement, les pâtes sur le côté font un peu pitié mais bon ! Correct quand même

  5. I never know what chefs mean when they say “touch” or “little” because I assume,”Oh so just a pinch right?” Then they proceed to put 50 pounds of whatever

  6. thats how you prepare the animals before cooking. kill them very quickly, and do it humanely as possible. same with chickens/cows etc..slaughter them with a very sharp knife. quickly cut through the animals carotid artery completely. the slaughter should be done without presence of any other live animals in the same space

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