Living in Maine, I knew I had to make a lobster pizza. I never had one before today, but it always sounded good. We lucked out because after deciding to make it this week, lobster went on sale at our local grocery store. We originally planned on buying one straight from a lobsterman (many sell out of their homes, for a much cheaper price than at the store) and cooking it ourselves, but due to time constraints, we ended up getting it at the store and having them cook it for us. One day, before leaving Maine, we will cook our own lobster. One day…
There are many lobster pizza recipes out there on the Internets. It was difficult to pick one, did we want a copy cat Red Lobster Pizza? A white sauce? Grilled? Finally, I decided on one from a restaurant in Chicago called Blue 13. I read a review of the pizza and tried to copy it. The recipe called for cipollini onions, but living in a small town, I couldn’t find any. I subbed pearl onions after reading somewhere that they could work if needed. Also, I didn’t roast the garlic for the puree because I forgot it said to and after reading numerous recipes for pureed garlic, some called for the garlic roasted and some didn’t. Some also called for onion and others didn’t. I went for the minimalist approach and used only raw garlic, olive oil, and salt.
This pizza was easily the most expensive pizza we have made so far this year. Partly because of the lobster and partly because of the manchego cheese. I had never had manchego before, but I must say I like it.
I forgot to make pizza dough for this pizza (I blame it on pregnancy brain) so I had the husband pick up some dough while buying the lobster. He came home with a beer dough made from beer from a brewery in Portland. I topped the pizza with the garlic puree, caramelized pearl onions, lobster meat, and manchego.
It cooked for about 12 minutes at 475 F.
This pizza was pretty good. I was afraid that the garlic would be too overpowering, but it mellowed nicely in the oven. The husband liked it, but thought it was a little bland. Neither of us liked the crust as much as we hoped. It wasn’t very flavorful and it puffed up a lot while cooking. The lobster taste was subtle, as was the manchego cheese once cooked. They complimented each other nicely. Although we both liked this pizza, I don’t think I’ll be making it again. For starters, it is pricey. Also, if I’m going to eat lobster, I’m going to either eat a plain lobster or a lobster roll. I have pretty simple tastes when it comes to lobster – I don’t need it doctored up.