Best 2 Lobster Flatbread Pizza Recipes
Indulge in a culinary masterpiece that harmonizes the succulent flavors of the sea with the crispy delight of flatbread. This delectable dish, Lobster Flatbread Pizza, captivates the senses with its luxurious combination of tender lobster meat, a symphony of cheeses, and a vibrant medley of fresh herbs. Prepared with three distinct variations, this versatile recipe caters to every palate, guaranteeing an extraordinary dining experience.
Embark on a culinary journey with the Classic Lobster Flatbread Pizza, where the delicate sweetness of lobster harmonizes with the rich creaminess of mozzarella and the sharp tang of Parmesan. Experience a taste of the Mediterranean with the Pesto Lobster Flatbread Pizza, where aromatic basil pesto complements the lobster's natural brininess, creating a symphony of flavors. For a touch of spice, the Spicy Lobster Flatbread Pizza tantalizes the taste buds with a zesty Arrabiata sauce, succulent lobster, and a trio of cheeses. Prepare to be delighted by this culinary masterpiece that elevates the humble flatbread pizza to new heights of indulgence.
RED LOBSTER LOBSTER PIZZA COPYCAT
I got this idea to re-create "Red Lobsters "Lobster Pizza" because it was SO GOOD.... so I went to Red Lobster site to see if they offered the recipe and sure enough, there it was, so I went to the store and bought everything I needed and went home and made it... uhmm good! Great lunch or snack. or appetizer if a couple friends come over. Enjoy! Great with beer.
Provided by therockmiester
Categories Lobster
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450°F.
- Lightly brush entire topside of tortilla with garlic butter (edge to edge).
- Sprinkle two tablespoons Parmesan cheese over the garlic butter.
- After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
- To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
- Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it unless it's fresh off the tail and then sprinkle it evenly over the tomatoes.
- Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
- Refrigerate until ready to cook.
- Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. (This prep is essential!).
- When oven is ready, place pizza on pan and cook approximately four to five minutes.
- Remove from pan and cut into eight wedges.
- Squeeze fresh lemon over pizza for extra flavor and serve.
- Chef's Tip:.
- Be sure you DRAIN the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.
- I like to use a oblong pizza or cookie sheet so I can make a few at a time. I use Large 10" shells, or you can make personal pan pizzas with the small ones, just cut down the ingredients.
Nutrition Facts : Calories 338.8, Fat 9.6, SaturatedFat 3.6, Cholesterol 86.3, Sodium 890.2, Carbohydrate 41, Fiber 3.6, Sugar 4.5, Protein 21.5
BIBA'S OWN LOBSTER PIZZA
Steps:
- For the dough: Mix first four ingredients and let rise for hour. Add the next three ingredients to above, then add enough all purpose flour to bring dough together into a smooth, soft, but not sticky dough. Let sit out 1 hour. Put in oiled bowl. Cover. Refrigerate overnight. Use the next day.
- For the cream: In boiling salted water, blanch the lobster for seven minutes, then shock it in an ice bath.
- Remove the head for the lobster cream sauce. Remove the lobster meat and dice it into half-inch pieces. Split the lobster body in half and by half again. Place the body in a saucepan and then cover it with the cream. Add the parsley and the tomato and peppercorns. Slowly simmer cream, reducing it by half. Remove cream from heat and strain. Grate the parmesan and the ricotta salada cheese. Slice shallots and garlic, and cook slowly in olive oil till translucent.
- For the pizza: Preheat oven to 450 degrees.
- Divide pizza dough into five ounce portions, gently rolling into balls. Using a small rolling pin, gently roll the pizza dough on a lightly floured surface to an 11 inch circle. Place the dough on a floured pizza peel or flour the back of a small sheet pan and place the dough on that. In a small bowl, place the lobster pieces. Ladle two ounces of the lobster cream into the bowl. Sprinkle the dough with both cheeses. Add lobster and cream. Sprinkle shallots and garlic and some of the olive oil on top. Sprinkle with the scallion rounds. Bake on the bottom of a hot oven, dusted with semolina or flour, or on a pizza stone that has been preheated. Bake until the pizza is golden brown and crisp on the bottom.
Tips:
- For the best results, use fresh lobster meat. Frozen lobster meat can be used, but it will not have the same flavor and texture as fresh lobster meat.
- Be sure to cook the lobster meat thoroughly before adding it to the flatbread. Undercooked lobster meat can be tough and chewy.
- Use a variety of toppings on your flatbread. This will add flavor and interest to the dish. Some popular toppings include:
- Fresh herbs, such as basil, oregano, and thyme
- Shredded mozzarella cheese
- Parmesan cheese
- Sliced tomatoes
- Red onion
- Garlic
- Lemon zest
- Bake the flatbread until the crust is golden brown and the cheese is melted and bubbly. This will usually take about 10-12 minutes.
Conclusion:
Lobster flatbread pizza is a delicious and easy-to-make meal. It is perfect for a quick lunch or dinner, and it can also be served as an appetizer. With its combination of fresh lobster meat, flavorful toppings, and crispy crust, lobster flatbread pizza is sure to be a hit with everyone who tries it.
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