Bloody Hell. Gordon Ramsay has done it again! Today on #NextLevelKitchen, Gordon is shaking things up in the Next Level Kitchen with a vibrant, spicy, and definitely 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 each and every single taste note.

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* Recipe *.
Bloody Mary Lobster Rolls.

Serves 4.

Makes 4 lobster rolls.

Active ingredients:.

For the cocktail sauce:.
1/2 cup ketchup.
1/4 cup lemon juice.
2 tablespoons horseradish.
1 tablespoon vodka.
1 teaspoon tabasco.
1 teaspoon Worcestershire sauce.
1/2 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 spices.

To serve:.
4 brioche hotdog rolls, split horizontally.
Melted butter.
8 butter lettuce leaves, approximately torn.

Garnish:.
Cornichons.
Cherry tomatoes.
Baby marinaded onions.
Bamboo skewers.

Approach:.
– Preheat the oven to 325F. Integrate the sauce active ingredients in a bowl and season to taste. Include the lobster and toss to coat.

– Warm the potato chips in the oven for 5 minutes. Put the chips into a big bowl, shake over the Old Bay Flavoring, and toss to coat.

– Heat the butter in a non-stick frying pan up until foaming. Then toast the cut sides of the buns for 1-2 minutes up 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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