Lobster Pizza

therockmiester's Note:

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.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 1

• 1 flour tortilla, 10-inch shells (per pizza)
• 1 ounce butter, Land O' Lakes Roasted Garlic Butter Spread
• 2 tablespoons grated fresh parmesan cheese
• 4 ounces drained roma tomatoes, diced 3/8-inch (approx. 2-3 tomatoes)
• 2 tablespoons fresh basil, cut in 1/8-inch julienne strips
• 2 ounces lobster meat, cut in 1/2-inch - 3/4-inch chunks
• 1/2 cup cheese (shredded Italian five-cheese blend)

Directions:

1. Heat oven to 450°F.
2. Lightly brush entire topside of tortilla with garlic butter (edge to edge).
3. Sprinkle two tablespoons Parmesan cheese over the garlic butter.
4. After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
5. 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.
6. 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.
7. Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
8. Refrigerate until ready to cook.
9. Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. (This prep is essential!).
10. When oven is ready, place pizza on pan and cook approximately four to five minutes.
11. Remove from pan and cut into eight wedges.
12. Squeeze fresh lemon over pizza for extra flavor and serve.
13. Chef's Tip:.
14. Be sure you DRAIN the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.
15. 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.

Reviews

[hodgemo2]

This was amazing! I actually used the Pillsbury pizza crusts instead of the tortillas (that will be next time), and then I had a mix of real and faux lobster. The real lobster was better, but it was good either way! SOOOO similar to the Red Lobster version.

[Chef #1420506]

This recipie is fabulous!! It tastes so close to the rest.'s dish it's amazing! I actually used crabmeat instead of the lobster and it worked great. Thank you, I will definitely make it again soon!

[MarthaStewartWanabe]

I made this pizza as an appetizer for DH's backyard barbeque birthday party. He LOVES Red Lobster's lobster pizza, and this tasted just like it! I did make a few adjustments to suit our own taste--I used tomato-basil flour tortillas spread with a base of olive oil, minced garlic and a dash of tarragon instead of garlic spread. Also, I used fresh thinly sliced roma tomatoes instead of diced tomatoes. Then I followed the rest of the recipe and directions as written. The pizza turned out crispy on the bottom with a wonderfully flavorful topping. Soooo good! Thanks for sharing!