Description

This Lobster Pizza combines luxurious lobster meat with a luscious lemon-garlic butter sauce and a blend of mozzarella, fontina, and Parmesan cheeses. The pizza features fresh tarragon to add a fragrant finish, baked to golden perfection on a crisp pizza crust. Perfect for a special occasion or gourmet treat, this recipe elevates traditional pizza with seafood elegance.

Ingredients

Scale

Butter Sauce & Toppings

5 tablespoons unsalted butter (cut into cubes, divided)
0.25 cup diced yellow onion
2 cloves garlic (minced)
2 tablespoons lemon juice
2 tablespoons white wine
8 ounces cooked lobster tail (cut into 0.5-inch pieces)
0.75 cup shredded mozzarella cheese
0.25 cup shredded fontina cheese
0.25 cup grated Parmesan cheese
2 tablespoons fresh tarragon leaves (torn)

Pizza Dough

1 pound pizza dough

Instructions

Preheat Oven: Place a pizza stone on the lowest oven rack and heat the oven to 500°F (260°C) for one hour to ensure a crisp crust. While the oven heats, let the pizza dough rest covered at room temperature.
Sauté Onions and Garlic: Melt 1 tablespoon of butter in a skillet over medium heat. Add diced yellow onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for one more minute until fragrant.
Add Wine and Lemon Juice: Pour in white wine and lemon juice into the skillet. Reduce heat to medium-low and simmer until the liquid has reduced by half, intensifying the flavors.
Add Remaining Butter and Lobster: Stir in the remaining 4 tablespoons of butter until melted and combined. Toss the chopped lobster tail pieces in the sauce to coat evenly. Remove from heat and set aside.
Prepare Pizza Dough: Pat and gently stretch the pizza dough into a round shape on a surface dusted with cornmeal. Transfer the dough to a pizza peel dusted with cornmeal for easy transfer to the stone.
Assemble Pizza: Tilt the skillet carefully to keep lobster pieces at the top to avoid falling. Using a pastry brush, spread the lemon-garlic butter sauce evenly over the pizza dough.
Add Cheese and Lobster: Sprinkle a little more than half of the shredded mozzarella, fontina, and Parmesan cheese over the dough. Spread the lobster pieces evenly on top of the cheese, then cover with the remaining cheese mixture.
Bake Pizza: Slide the pizza from the peel onto the preheated pizza stone. Bake for 8-12 minutes, or until the crust is golden brown and cheese is melted and bubbly.
Finish and Serve: Remove the pizza from the oven, sprinkle fresh torn tarragon leaves over the top for a fresh herbal note, slice, and serve immediately.

Notes

Use a pizza stone for best results to achieve a crispy crust.
Ensure the lobster is cooked before adding to the pizza; fresh or previously cooked lobster both work well.
You can substitute white wine with chicken broth if you prefer a non-alcoholic option.
For easier handling, dust your work surface and pizza peel with cornmeal to prevent sticking.
The lemon juice and tarragon add bright flavors that complement the richness of the lobster and butter sauce.
Allow the pizza dough to come to room temperature before stretching for more elasticity and ease of shaping.
Do not overload the pizza with lobster to maintain balance and avoid sogginess.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Baking
Cuisine: American Seafood

Nutrition

Serving Size: 1/4 pizza (about 180g)
Calories: 420 kcal
Sugar: 2 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 23 g
Cholesterol: 90 mg

Keywords: lobster pizza, seafood pizza, lemon garlic butter sauce, gourmet pizza, tarragon pizza, homemade pizza dough, white wine sauce