Lobster Pizza Recipe

If lobster is not cooked, simmer live lobster 8–10 minutes for 1–1.25 lb lobster until bright red; cool and remove meat. If using pre-cooked lobster, proceed. Chop lobster meat into 3/4-inch pieces.

In a small skillet over medium heat, melt butter. Add minced shallot and sauté 1 minute until softened. Add chopped lobster, lemon zest, tarragon, salt and pepper; toss just until warmed through (about 1–2 minutes). Remove from heat and set aside.

In a small saucepan over low heat, combine heavy cream and minced garlic. Warm gently until steam starts to rise (do not boil).

Remove from heat and stir in fontina, mozzarella, parmesan and gorgonzola. Stir until cheeses melt into a smooth, slightly loose cream. If mixture is too thick, add up to 1 tablespoon extra cream. Season with salt and pepper. Keep warm off heat.

In a small food processor or by finely chopping, combine parsley, tarragon leaves, capers, anchovy (if using), lemon juice and red wine vinegar. Pulse or mix while slowly adding olive oil until a loose, bright green sauce forms. Season to taste with salt and pepper. Set aside.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, preheat oven and prepare sheet.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (or desired shape) about 1/8–1/4 inch thick. Transfer to a pizza peel or inverted baking sheet dusted with flour or cornmeal.

Brush dough lightly with 1 tablespoon olive oil, focusing on the outer crust to encourage browning.

Ladle or spread the warm quattro formaggi cream evenly over the dough, leaving a 1/2-inch border for the crust.

Distribute the warmed lobster pieces evenly over the cheese cream. Scatter any small reserved lobster bits on top.

Sprinkle a light additional pinch of freshly grated parmesan if desired (optional).

Slide pizza onto the preheated stone or place baking sheet in the oven. Bake for 8–12 minutes, until crust is deeply golden and cheese is bubbling and just beginning to brown. Baking time will vary with oven and stone.

Remove pizza from oven and let rest 2 minutes.

Spoon small dollops or thin ribbons of salsa verde across the pizza (do not overload; 1–2 tablespoons total).

Garnish with fresh tarragon sprigs and drizzle with a teaspoon of extra-virgin olive oil. Add a few grinds of black pepper and a light squeeze of lemon from wedges served alongside.

Slice and serve immediately.