Signature Lobster Box
Whole lobster ‘Thermidor’ in a seaweed and tarragon sauce, with miso-butter potatoes, tenderstem broccoli, warm Hokkaido milk buns, and a layered chocolate dessert. Collect from Chalet Gourmand in Verbier on Friday, finish at home.
A complete luxury dining experience, prepared in our kitchen and finished in yours — each course crafted with the precision and care of a Michelin-trained kitchen.
- optional course · starter Pine & Juniper Cured Salmon wild atlantic salmon cured with pine and juniper · preserved lemon dressing.
- main Lobster & Kombu Thermidor native lobster with seaweed and tarragon thermidor sauce · miso-glazed new potatoes · tenderstem broccoli with lemon beurre noisette · hokkaido milk buns with confit garlic butter.
- dessert Dark Chocolate Crémeux dark chocolate crémeux · chocolate brownie · kirsch and cherry compote · vanilla crème anglaise.
- optional extra Aged Côte de Boeuf a prime cut, dry-aged and prepared to order — a considered addition for those wishing to complement the main with something from the land.
The Signature Lobster Box is a restaurant-grade dinner for two, designed and cooked by Alex Langley and finished at home. Everything is portioned, labelled and packed cold, ready for collection from Chalet Gourmand in Verbier on Friday.
Production is capped at ten boxes a week — we'd rather sell out than cut corners. Scottish lobster, Atlantic salmon, Swiss dry aged beef, chocolate from Maison Lindt, and Swiss dairy and seasonal vegetables sourced in Switzerland.
Everything in your box has been prepared with care in our kitchen. Each element is ready to finish at home with the minimum of effort — the result should feel every bit as considered as a restaurant meal, at the table you love most.
Read through all the instructions before you begin. The timeline below is a guide to achieve optimal results — we recommend using the lobster as your anchor and working everything else around it.
- T − 25Preheat oven to 200°C. Lobster out of fridge. Start potato water. Sear steak & into oven.
- T − 19Potatoes into simmering water.
- T − 10Lobster & broccoli into oven. Steak out to rest.
- T − 4Warm the buns.
- T − 0Serve lobster & plate up.
- Remove the confit garlic butter from the fridge at least 30 minutes before serving and allow it to soften to room temperature.
- Preheat your oven to 200°C.
- Remove the buns from their packaging and place on a baking tray.
- Warm in the oven for 4 minutes until heated through with a light golden crust.
- Serve immediately alongside the softened garlic butter for spreading at the table.
- Remove the salmon and dressing from the fridge 15 minutes before serving — this allows the delicate flavours to fully open.
- Carefully lay the salmon portions onto your chosen plates, taking care to keep the cured surface intact.
- Spoon the preserved lemon dressing generously over the fish just before serving.
- Remove the lobster from the fridge 15 minutes before cooking and allow it to come to room temperature.
- Preheat your oven to 200°C.
- Place the lobster shells on a sturdy oven tray. The meat is already dressed with a layer of Thermidor sauce — pour the remaining sauce from the sealed bag generously over the top of the meat.
- Place on the middle shelf and cook for 10 minutes. You are looking for the Thermidor sauce to gratinate to a deep golden colour while the lobster meat heats through to piping hot.
- If it hasn't gratinated to a deep golden crust as expected, feel free to finish it under the grill for a minute or two — every oven is different, and the perfect result takes a little judgement of your own settings.
- Serve immediately from the shell.
- Bring a pan of water to a gentle, steady simmer — not a rolling boil.
- Place the sealed vacuum bag directly into the water without opening.
- Heat for 12–15 minutes from fridge cold, ensuring the water remains at a gentle simmer throughout.
- Carefully remove the bag, cut open and gently shake to coat the potatoes in the miso butter glaze before serving.
- The broccoli arrives in its tray, already blanched with a slice of lemon brown butter on top — no preparation needed.
- Using the same 200°C setting as the lobster, place the tray on the middle shelf for 8–10 minutes.
- You are looking for the butter to bubble, the edges to lightly caramelise, and the stems to be heated through.
- Serve directly from the tray or arrange on a warm plate alongside the lobster and potatoes.
- Remove the steak from the fridge 30 minutes before cooking, pat dry and season generously with Maldon salt and black pepper.
- Heat a heavy-bottomed pan or cast iron skillet until smoking hot. Add a little neutral oil.
- Sear for 2–3 minutes each side until a deep, mahogany crust forms. Add a generous knob of butter, a crushed garlic clove and a sprig of thyme and baste continuously for 1–2 minutes.
- For medium-rare, the oven is already at 200°C — transfer the steak and cook for a further 4–6 minutes, aiming for a probe temperature of 52–54°C at the centre. As it rests it will rise to around 56°C — the perfect cuisson for medium-rare.
- For medium, leave it in the oven a further 2–3 minutes and aim for 56°C, which will rise to around 58°C as it rests — the perfect cuisson for medium.
- Rest loosely covered in tin foil for 8–10 minutes, then carve against the grain in generous slices and season once more before serving.
- Remove the crémeux carefully from its packaging directly onto your chosen dessert plates — it has already been turned out from the mould.
- Spoon the Kirsch cherry compote generously over and around the crémeux.
- Pour the vanilla crème anglaise liberally at the table — this is the final, considered act of the meal.
- Serves Two, generously.
- Collection Friday, from 11:00, from Le Chalet Gourmand, Place Centrale 2, 1936 Verbier.
- Use by Eat Friday or Saturday.
- Allergens Contains shellfish, fish, dairy, gluten and egg.
- Storage Place straight in the fridge on arrival. Do not freeze.
- Cancellation Full refund until 12:00 Wednesday. No refunds after that, as your lobster and fresh produce are ordered specifically for you.
For the occasion.
Two ways to make it a feast — added to your order and collected together with your box.
- Dry aged côte de boeuf A perfectly aged 700g côte de boeuf, ready to finish in your pan — a surf & turf upgrade. CHF 85 Add
- Pine & juniper cured salmon Wild Atlantic salmon cured with pine and juniper, with a preserved lemon dressing. Serves two. CHF 25 Add
Alex Langley
Alex Langley trained in some of the UK's most prestigious Michelin-starred restaurants — The Box Tree (1*), Whatley Manor (2*) and L'Enclume (2*) — before continuing his career within luxury chalets and onboard superyachts, where he has maintained those same exacting standards of food and service.