If you love seafood, you’ve got to try this lobster pizza! It’s a fun twist on a classic, highlighting the freshness of lobster with a buttery, savory touch. Your taste buds will thank you.
This lobster pizza recipe solves cooking seafood at home quickly, delivering restaurant-like meals on a budget, and inviting experimentation with toppings for varied tastes.
Sometimes, it can be tough to find recipes that fit everyone’s needs, especially when cooking for my family. This lobster pizza recipe helps me use up leftover lobster. Plus, it’s so easy to whip up in under 30 minutes!
This recipe works wonderfully because it incorporates simple ingredients you might already have. The best part? You can manage the salt levels to avoid that overly salty pizza taste. Preheating your pizza stone also makes for a crispy crust, which is a must!
If you love making pizza at home, you’ll want to try this slow cooker chicken tortilla soup for a hearty side dish. It’s a great way to round out your pizza night!
Table of contents
Why You Will Love This Recipe
- Flavor Explosion: The buttery and savory taste of lobster really shines through, making every bite rich and satisfying. It’s a delicious twist on classic pizza.
- Fresh Ingredients: Using simple, fresh ingredients like spinach and garlic creates a bright and inviting flavor profile that complements the lobster without overpowering it.
- Convenience: This recipe makes it easy to whip up a homemade pizza, even if you’re working with leftover lobster. You’ll have it ready in just 23 minutes.
- Storage Solution: Leftovers can be stored in an airtight container, allowing you to enjoy this tasty pizza the next day without losing any flavor.
Delicious Lobster Pizza Recipe
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Method: Baking
- Diet: Low Salt
Description
A delightful lobster pizza topped with cheese and fresh spinach, perfectly baked for a crispy crust.
Ingredients
- 1 pizza dough (16 ounces)
- 10 ounces (about 1.5 cups) cooked lobster pieces
- 3 tablespoons (42g) unsalted butter
- 2–3 garlic cloves, minced
- Large handful of baby spinach
- 1 1/2 cups (6 ounces) shredded mozzarella cheese
- Fresh parsley for topping
- 2 tablespoons (28g) cornmeal
Instructions
- Preheat the Pizza Stone: Start by turning on your oven and letting that pizza stone heat up. You will smell the heat radiating, which is a sign it is getting ready for those crusty edges. Preheating helps the crust crisp up beautifully, so do not skip this step or you might end up with soggy pizza.
- Prepare the Pizza Base: Roll out your pizza dough on a well-floured surface. Aim for a thin, even layer. If the dough sticks, too much flour is usually the culprit, so sprinkle a little less next time.
- Add the Sauce: Spread your favorite pizza sauce over the dough, leaving a little space around the edges. You want it to cover but not drown the crust; too much sauce can make it soggy.
- Sprinkle the Cheese: Generously add shredded cheese on top of the sauce. A common mistake here is not using enough cheese; it is what gives your pizza that gooey texture everyone loves.
- Distribute the Lobster: Gently spread the lobster pieces evenly across the cheese. They should glisten a bit. Try to distribute them well to avoid dry spots later; nobody wants a slice without lobster!
- Season with Extras: Sprinkle some herbs, spices, or a touch of parmesan over the top. Just be cautious with salt if you are watching sodium intake, as it can sneak up on you.
- Bake to Perfection: Slide the pizza onto the preheated stone and let it bake. In about 7 minutes, you will notice the cheese bubbling and the edges turning golden.
- Add Lobster Halfway: After a few minutes of baking, carefully open the oven and place the lobster on top. Adding them halfway keeps your lobster from overcooking.
- Cool & Slice: Once it is out of the oven, let your pizza cool for a moment, just until it is safe to touch. When you dig in, it should be hot but not burning your mouth.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Preheat the pizza stone for a crispy crust. Evenly distribute the lobster pieces for balanced flavor. If your pizza sticks to the peel, sprinkle enough cornmeal to help it release easily. If you want to prevent lobster pieces from burning, consider adding them halfway through the baking process.
- Reheating Instructions: To reheat lobster pizza, place the pizza stone with cold pizza in a preheated oven at 350 degrees F for about 10 minutes.
- Serving Suggestions: Pair with a glass of white wine for a classic touch. Serve alongside a fresh spinach salad to complement the flavors.
- Recipe Variations: You can substitute unsalted butter for salted butter; it will not ruin the pizza. For a dairy-free option, try dairy-free cheese and olive oil. Top with cherry tomatoes for a freshness burst or incorporate roasted garlic for a deeper flavor.
- Ingredient Notes: Look for firm, sweet lobster meat; frozen works too—just thaw it first. Use fresh garlic for the best flavor, although garlic powder can work in a pinch. For greens, you can swap baby spinach with arugula or kale if preferred. Use cornmeal on your pizza stone or pan for a crunchy base.
Nutrition
- Calories: 333
- Sugar: 1g
- Sodium: 448mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 120mg
Ingredient Notes
- Pizza dough: You can buy pre-made or whip up your own. Just make sure it’s good quality, so it holds all the toppings nicely.
- Cooked lobster pieces: This is the star of the show! Look for firm, sweet meat. If you can’t find fresh, frozen works too, just thaw it first.
- Unsalted butter: It adds richness to the mix! I like to use unsalted so I can control the overall saltiness of the pizza.
- Garlic cloves: Fresh garlic gives a lovely kick. If you’re in a bind, garlic powder can work, but fresh is always better!
- Baby spinach: This adds a fresh pop of color and a nice texture. Feel free to swap in arugula or kale if you have those handy.
- Shredded mozzarella cheese: It’s super melty and cheesy! You can mix in some provolone or cheddar for an extra layer of flavor.
- Fresh parsley: This is for that finishing touch! It brightens up the pizza. You could use basil instead for a different vibe.
- Cornmeal: Sprinkle some on your pizza stone or pan for that crunchy base. If you don’t have it, flour works, but cornmeal’s so much better for texture.
Recipe Tips
- If your pizza sticks to the peel, sprinkling enough cornmeal can create a buffer to help it release easily.
- For a crispy crust, preheat your pizza stone for at least 30 minutes before placing the pizza on it.
- When using frozen lobster, it’s best to thaw and drain it fully for better flavor and texture in your lobster pizza.
- If you want to prevent lobster pieces from burning, consider adding them halfway through the baking process.
- For a well-balanced flavor, try to distribute the lobster pieces evenly across your pizza before baking.
Serving Suggestions
Pair lobster pizza with a glass of white wine for a classic touch. Serve it alongside a fresh spinach salad to complement the flavors.
This lobster pizza can feature in various recipes like a seafood salad or a light pasta dish. You can also serve it as a luxurious appetizer at a dinner party.
Add a sprinkle of red pepper flakes for a spicy kick. Drizzle with lemon juice before serving for extra brightness.
Recipe variations
- You can swap the lobster for 10 ounces of cooked shrimp or crab for a different seafood twist on your pizza.
- Add 2 tablespoons of roasted garlic for a deeper flavor profile that truly complements the other ingredients.
- Either use fresh basil or arugula instead of baby spinach to introduce a unique taste to your lobster pizza.
- If you’re cooking for a bigger group, increase the pizza dough to 32 ounces and use 20 ounces of lobster for double the yumminess.
Save This Recipe!
How to Store?
To keep your lobster pizza fresh, follow these storage tips:
Refrigeration: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap slices in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Heat pizza on a preheated oven at 350ºF. Bake for about 10 minutes to warm thoroughly.
Other Recipes You’ll Love
- Slow Cooker Queso Chicken Tacos
- Slow Cooker French Dip Sandwiches
- Crockpot Lentil Taco Chili
- Slow Cooker Chicken Tortilla Soup
If you enjoyed this lobster pizza or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
