- Prep Time:30 minutes
- Cook Time:35 minutes
Surprise your family and friends with this indulgent Lobster Pizza. A sumptuous combination of Fontina cheese, bacon, spinach and lobster.
Foodie Byte
You can also substitute shrimp or other seafood if you aren't a lobster fan. (We'll gladly take your share!)
Ingredients
1 pizza dough, prepared
3 lobster tails
5 slices bacon, thick cut
1 shallot, minced
6 ounces fresh spinach
3 tablespoons butter
2 tablespoons fresh parsley, chopped
1-1/2 teaspoons fresh thyme, chopped
¼ teaspoon crushed red pepper
¼ cup sun-dried tomato pesto
4 ounces mozzarella, shredded
8 ounces Fontina cheese, shredded
2 ounces Parmesan cheese, freshly grated.
Preparation
Preheat oven to 375°F.
Boil lobster tails in salted water until bright red and meat is tender, about 8-10 minutes.
Drain and let cool.
With kitchen shears, cut away the membrane from the tail anddiscard the intestinal vein.
Chop lobster meat and set aside.
In a large skillet, cook the bacon over medium heat until it is just beginning to crisp.
Remove bacon and set aside on paper towels.
Drain all but 1 tablespoon of fat.
In the same skillet, sauté the shallots and garlic for 1-2 minutes, add spinach, and sauté until it wilts.
Season with salt and pepper to taste, remove from the pan and set aside.
To the same skillet, add the butter and cook over medium heat until just browned.
Whisk browned bits on the bottom of the skillet and remove from heat.
Stir in parsley, thyme and crushed red pepper.
Drizzle half of butter mixture over reserved lobster and toss to coat.
To Assemble Pizza:
Spread the pizza dough with remaining butter mixture, spread dollops of sun-dried tomato pesto and half of reserved spinach.
Top that with half the cheese, remaining spinach, lobster chunks and the rest of the cheese.
Sprinkle on bacon.
Bake 20 to 25 minutes or until cheese is melted and the crust is golden.
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