What do you get when you combine the king of the sea with one of the most beloved foods in the world? A full sensory experience that will leave your family and friends talking. This article will roll through everything from crust to cheese so you can fire up lobster pizza at home.
Whether you’re preheating your oven, lighting up your grill, or getting your pizza oven going, pizza night at home has become a popular ritual in many families. While lobster pizza might be a trendy menu item, some might not think to let their inner pizzaiolo shine with this luxurious ingredient.
We will give you all of the tools and tips you need to let your pizza dough be the ultimate canvas for putting a new spin on the numerous ways you can use these amazing, tasty crustaceans.
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Lobster Pizza, Where Do I Start?
No bad decision ever started with lobster, and that includes making lobster pizza. While having leftover lobster is almost a myth, this is a great way to utilize any leftover lobster meat you have. All parts of the lobster are suited to creating your ideal pizza pie. Our claw and knuckle meat is an easy and popular choice already portioned for lobster pizza while nothing says la vita è bella like generous chunks of tail meat scattered all across your pie.
Before diving into all of the fun components that make up a lobster pizza, let’s talk about flavors in general. Sometimes the best pizza creations don’t stem from traditional pizza toppings but instead from a favorite dish. Love lobster fra diovlo? Or how about a lobster benedict? And you can never go wrong with the classic flavors of a lobster roll. Using components of a different dish is a great way to take something like pizza and make it into an entirely new creation.
In Crust We Trust
All pizzas begin with the crust. Whether you’re stretching it by hand and allowing it to slowly ferment in your refrigerator or picking up a ball of dough from the store, this is the first layer of flavor and the base to support all of those toppings.
While making crust from hand can seem intimidating, there are many products out there made specifically for pizza crust. Whether you’re picking up a bag of “00” flour or pizza flour, there is always easy to follow ingredients on the back. Nicole Stover of @beachgirlgrills recommends using 00 Caputo flour.
For those not feeling as adventurous to make their own dough for lobster pizza, your local grocery store is always a great option. Just stop by the bakery section and pick up a bag of pizza dough. Remember though, this dough is still a living, breathing creature with yeast. You will want to let it sit out and come to room temperature before you try and stretch it out. This will allow the glutens in the dough to relax.
Another fun option comes from the deli. Both flatbreads and naan make easy and dependable crusts for lobster pizza. This way you spend all of your time focusing on the toppings.
The Sauce is Boss
The possibilities for how you sauce your lobster pizza are as endless as the sea. Your sauce is the direction that will guide your flavors. Your sauce can be something as simple as a brush of olive oil, or a buttery hollandaise sauce that you add after the pizza is done. There are no rules when, and how you sauce.
Below New York City based blogger and cookbook author, Danielle Caminiti, shows off a spicy lobster pizza made with simmered arrabbiata sauce, fresh Pomodoro peeled tomatoes, sliced garlic, crushed pepperoncino and garden basil. For the crust she made a 72 hour Neapolitan pizza dough.Â
When adding butter-based sauces like hollandaise sauce or a beurre blanc, you will want to allow your pizza to cool slightly before drizzling it on, so the sauce doesn’t break. Craig Tabor pulled out all of the brunch vibes with a hollandaise sauce on his Lobster Benedict pizza.
All the Cheese Please
Whether your team cheese with seafood, or cheese adverse, there are endless varieties of cheese to compliment lobster pizza while offering up that creamy component.
Neutral cheeses such as ricotta and mascarpone can act as both cheese and a sauce. For that perfect cheese pull that won’t fight the flavor of the lobster, mozzarella, Gouda, and fontina are also great options.
Cheese can also be a finishing touch of seasoning, offering up a little salty bite of umami. A flourish of freshly grated Parmigiano-Reggiano or Pecorino-Romano may be all that’s needed to take your lobster pizza over the top. William Horst of @hooked_on_bbq used both ricotta and a three cheese Italian blend to bring all of the melty decadence to his pizza.
Top it Off
Your toppings for your lobster pizza should complement the sweet, succulent meat. Pick a couple of ingredients to accent the lobster, but not overpower. Fresh pops of herbs like basil, chives, or dill are an ideal way to bring in freshness. Fun ingredients like corn are traditionally paired with lobster in other dishes and work well on pizza. Bryan Weeck of @saucybeardbbq took his topping inspirations from the classic lobster roll.
How to Create Your Lobster Pizza
Here is a quick guideline that will set you up for total pizza success!
- Fire it up
Whether you’re baking your lobster pizza in the oven, on the grill, or in a pizza oven, you will want to preheat it. If using homemade or store-bought dough you can treat your kitchen oven like a pizza oven and preheat to 450 degrees. The high temperature will give you that crispy yet airy bite.
- Let your dough rest
Whether you’re baking your lobster pizza in the oven, on the grill, or in a pizza oven, you will want to preheat it. If using homemade or store-bought dough you can treat your kitchen oven like a pizza oven and preheat to 450 degrees. The high temperature will give you that crispy yet airy bite.
- Getting Saucy
Whether you’ve stretched your dough or going with something ready to go like a flatbread or naan, now is the time to sauce. Keep the layer thin. The key to good pizza is there shouldn’t be too much of any one thing. Too much sauce will result in soggy dough.
- A Little Cheesy
Whether you’re going with a little or a lot, now’s the time to get cheesy!
- Over the Top
What’s a pizza without toppings? Focaccia? Go ahead and add some toppings. Remember your ratios though and let the lobster remain completely the star.
- The Heat is On
Is there anything more exciting than that moment you transfer your pizza off to cook? Timing is everything. It will very by what kind of crust you use and also what you are baking your pizza in.
- Finishing Touch
Some toppings are great additions once your pizza is done baking. Now is a great time to add a garnish of fresh herbs, poached eggs for a brunch inspired pizza, or extra drizzle of olive oil.
Endless Possibilities for Lobster Pizza
There are ingredients to play with, from crust to cheese when it comes to constructing your dream lobster pizza. Whether you’re a master pizzaiolo or take out is more your specialty, there are options for anyone. These are just a few suggestions to have fun with. When you start with lobster from Lobster Anywhere, it doesn’t take much to let it shine.
| Crust Options | Sauce Options | Cheese Options | Toppings |
|---|---|---|---|
| Homemade dough | Olive oil, garlic infused olive oil, herb infused olive oil | Fontina | Aromatics- onions, garlic, shallots |
| Store bought dough from your grocery store or pizzeria | red sauce | Mozzarella | Spinach or arugula |
| Naan or flatbread | Ricotta or mascarpone | Gruyere | Vegetables like celery, corn, mushrooms |
| Puff pastry | Pesto | Parmigiano-Reggiano or Pecorino-Romano | poached eggs |
| French bread | Alfredo | Gouda | Fresh herbs, dill, chives, tarragon |
| Cauliflower crust | Hollandaise sauce or beurre blanc | Asiago | Roasted red peppers |
La Dolce Vita
We don’t know if Dean Martin was singing about lobster pizza when he sang “That’s Amore” but we do know making lobster pizza at home will have your friends and family singing your praises. If you’re using a recipe or our guide to inspire you, always start with the freshest sourced direct-from-dock, delivered to your door lobster.