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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 215.5
  • Total Fat: 10.0 g
  • Cholesterol: 28.2 mg
  • Sodium: 387.1 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 10.5 g

View full nutritional breakdown of New England's Best Lobster Pizza calories by ingredient
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New England's Best Lobster Pizza

Submitted by: FITNESSFOODIE

Introduction

This is an amazing WOW! of a gourmet pizza. It works as an appetizer or an entree, but is very rich. I've tried a few different ways to lighten it up, but wasn't always happy with the trade off in quality, so the heavy cream is still in there! Again sorry no photo, it was GONE!

Goes excellently with an herb salad and lemon based vinaigrette and white wine with heft such as New Hampshire based Jewell Towne Vineyards Cayuga White Table Wine.
This is an amazing WOW! of a gourmet pizza. It works as an appetizer or an entree, but is very rich. I've tried a few different ways to lighten it up, but wasn't always happy with the trade off in quality, so the heavy cream is still in there! Again sorry no photo, it was GONE!

Goes excellently with an herb salad and lemon based vinaigrette and white wine with heft such as New Hampshire based Jewell Towne Vineyards Cayuga White Table Wine.

Number of Servings: 12

Ingredients

    Schwan's Honey Wheat frozen bread dough, thawed and risen
    Meat from 1.25 pound lobster
    1.5 cup heavy cream
    1 plum tomato, cut into quarters
    3 sprigs parsley with the stalk
    4 peppercorns
    2 ounce shredded Asiago
    1 pkg shredded Italian blend (to save calories use 2% or skim)
    2 shallots, sliced
    2 cloves garlic, minced
    1 tablespoons olive oil
    1 Tbs garlic infused olive oil
    3 tablespoons scallions, cut in small rounds

Directions

After steaming the lobster, remove the meat and chop into 1/2 inch pieces. Save the body and big shell pieces for the sauce. Place the body and shells 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.

Slice shallots and garlic, and cook slowly in 1 Tbs olive oil till translucent and golden.

Preheat oven to 450 degrees.

Place the dough on a pizza stone, brush with garlic infused olive oil. Use a fork to pierce the crust and bake for 5 minutes. Dough will not be cooked. In a small bowl, place the lobster pieces. Ladle the lobster cream into the bowl. Sprinkle the dough with both cheeses. Add lobster and cream. Sprinkle shallots and garlic and scallion rounds. Bake on the bottom of a hot oven until the pizza is golden brown and crisp on the bottom. Keep an eye on it because at 450' it can cook fast! Let it cool at least 6 minutes before slicing.


Number of Servings: 12

Recipe submitted by SparkPeople user KARINSKANH.






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