Lobster Pizza on Focaccia with Fresh Herbs |
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2 Fresh Maine Lobster Tails (or 4 smaller ones) 2 vine ripe tomatoes 1 ball of fresh mozzarella fresh grated parmesan cheese 1 palmful of chopped of oregano, parsley, and basil (or whole leaves) Focaccia Bread (nothing heavily herbed) or Pizza Dough |
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If youre using round focaccia, then great, otherwise you can also use it loaf style, and simply cut it up into "slice" sized servings. Use plain or lightly herbed foccaccia. If you have pizza dough on hand (you can find frozen) then you can use that either if there is no foccaccia. Preheat your oven to 375. Dice your tomatoes and break apart the fresh mozzarella into sprinkle sized handfuls. Rinse your parsley and oregano well (or use a palmful of dried, but fresh is preferable) and chop finely. Drizzle your bread slightly with extra virgin olive oil. Sprinkle the tomatoes across all of your bread. Make sure it is covered in a uniform manner. You want just a light layer of tomatoes. Steam your lobster tails and roughly cut into small dices. You do not need to season the tails. Be careful not to overcook. Add the tails to rapidly boiling water for a few minutes, or you can even broil them for about 7 mins until they are cooked. Make sure you completely remove them from the shells before dicing. You dont want to bite into lobster shell!! Layer your pizza with a LIGHT sprinkling of parmesan after the tomato (dont overdo, this cheese has powerful flavor), the lobster (all of it) and then a light sprinkling of mozzarella, oregano, basil and parsley. You can leave your basil leaves whole for presentation purposes. If so, dont use more than four and place them far apart on the pizza. Place in the oven for 10-12 minutes (or until cheese is bubbling and pizza is lightly browned) and enjoy!! |
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