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Recipes Blog

Lobster Roll Pizza

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For crust:
● Olive oil, for greasing
● 1 cup warm water (110-115°F)
● 1 tsp. granulated sugar
● 1 tsp. active dry yeast
● 2 1/2 cups all-purpose flour, plus more for dusting
● 1 tsp. kosher salt

For toppings:
● 1 lobster tail, cooked, or 8 ounces cooked lobster meat, cut into 1/2-inch pieces
● 3 T. unsalted butter, melted, divided
● 1 T. chopped fresh tarragon
● 1 tsp. kosher salt
● Pinch freshly ground black pepper
● 1/2 cup shredded mozzarella cheese
● 3/4 cup shredded havarti cheese
● 1/4 cup fresh parsley leaves
● Celery leaves, for garnish
● Crushed red pepper flakes, for garnish
● 1 lemon, zested, for garnish

Cooking Instructions

Prep time: 30 minutes
Cook time: 8 minutes
Total Time: 38 minutes (plus resting time)
Serves: 4

1. For crust: Generously grease a large bowl with olive oil and set aside. Combine water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until combined, about 30 seconds. Let stand until yeast is foamy, about 5 minutes. Add flour and salt. Mix on medium speed until smooth dough is formed, about 3-6 minutes. Transfer dough to the prepared bowl and cover with plastic wrap. Let rest until doubled in size, about 1 hour 30 minutes.

2. Place pizza stone in the oven and preheat to 500°F. On a lightly floured surface, press dough into a 14-inch round circle. Transfer dough round to lightly floured pizza peel.

3. For topping: in a small bowl, toss lobster, 2 tablespoons butter and tarragon together. Season with salt and pepper. Brush remaining butter evenly over dough. Top with mozzarella, havarti and lobster mixture, leaving a 1/2-inch border. Quickly slide pizza onto preheated pizza stone. Bake, rotating pizza halfway through, until crust is golden brown and cheese is melted, about 5-8 minutes.

4. Garnish with parsley, celery leaves, crushed red pepper flakes and lemon zest. Slice and serve.