A few weeks back the nice folks at LobsterAnywhere sent me some complimentary colossal lobster tails, which I turned into scrumptious Lobster Tails with Bacon-Wrapped Asparagus. With 32 years of experience, LobsterAnywhere ships high quality Main lobsters and premium seafood nationwide—to restaurants, to businesses, to you and me. The seafood I received were sent overnight, packed in dry ice, and arrived frozen solid. From first hand experience, this stuff is high quality. They are nice and fresh—none of that fishy smell at all!
Along with the lobster tails, I also received a package of lobster meat. It sat in my freezer for a few weeks until this weekend when I decided to use it for pizza. If you ever want to make your lobster work for you, use it on pizza. With just a little bit, you can feed a crowd. The package I received was 16 ounces. With that, I could make two 13-inch pizzas and feed up to 8 people. And as you can see, there is plenty of lobster on the pizza to make everyone happy.
This pizza is my twist on the basic New England lobster roll. My husband makes awesome ones, and this is my interpretation of his sandwich in the form of a pizza. To start, the pizza dough is baked at 500 degrees F on a baking stone. If you don't have one, a metal baking pan will be fine. I used pizza dough, ready-made form my local pizza shop. But if you want to make your own dough, I included a link to one I have made in the past (it's really good) within the recipe. The pizza crust is brushed with melted butter when it comes out of the oven. It is then topped with a mayonnaise-Miracle Whip based sauce. Using both ingredients is a must. I feel that the mayo alone is too rich, so the Miracle Whip with its slight tang and sweetness balances it out beautifully. Shallot and thinly sliced celery complete the sauce as the former adds a refreshing bite and the latter provides a bit of texture and crunch. The rest of the pizza is dressed simply with shredded lettuce and finely diced tomatoes. Last, is the pièce de résistance...butter dipped lobster. Viola!!
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1 dough for a 13" pizza (or try this one from my site)
1 tbsp. flour or more as needed
1 tbsp. cornflour
1/2 cup mayonnaise
1/2 cup Miracle Whip
1 tbsp. finely chopped shallot
1/8 cup thinly sliced celery
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp, salt
5 tbsp. melted butter
2 cups shredded lettuce
1/4 cup dice tomato
8 oz. lobster meat, patted dry
Preheat baking stone in a 500 degrees F oven for one hour if you have time to bring baking stone up to temp. If not using a baking stone, preheat just before baking.
Spread flour on a work surface and roll out pizza dough into approximately 13" in diameter. Transfer to a large rimless baking sheet, dusted with cornmeal. Slide pizza dough onto baking sheet and bake for about 10 minutes or until dough is golden brown. If not using a pizza stone, bake dough directly on top of the baking sheet.
Meanwhile, add mayonnaise, Miracle Whip, shallot, celery, onion powder, garlic powder, and salt in a small bowl. Blend well. In a separate bowl, drizzle 3 generous tablespoons of melted butter onto lobster meat and mix gently to combine.
Once pizza comes out of the oven, immediately brush with the remaining melted butter. Allow crust to cool slightly. Spread the mayo mixture onto crust. Add lettuce, tomatoes, and lobster. Makes 4 servings.
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