Red Lobster Lobster Pizza Copycat

READY IN: 20mins
Recipe by therockmiester

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.

Top Review by 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!

Ingredients Nutrition

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.

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