Lobster Pizza Food

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BIBA'S OWN LOBSTER PIZZA



Biba's Own Lobster Pizza image

Provided by Food Network

Categories     appetizer

Yield 4 to 6 sevings

Number Of Ingredients 20

1 cup warm water
1/2 teaspoon fresh yeast
1 1/2 high gluten flour
1/2 cup all-purpose flour
1/2 cup semolina flour
1 teaspoon salt
2 tablespoons olive oil
Additional 2 tablespoon all-purpose flour for dusting
1 1-pound lobster
1 cup heavy cream
1 plum tomato, cut into quarters
3 sprigs parsley with the stalk
4 peppercorns
1 ounce ricotta salada
1 ounce parmesan cheese
2 shallots
2 cloves garlic
3 tablespoons olive oil
3 tablespoons scallions, cut in small rounds
Meat reserved from 1-pound lobster

Steps:

  • For the dough: Mix first four ingredients and let rise for hour. Add the next three ingredients to above, then add enough all purpose flour to bring dough together into a smooth, soft, but not sticky dough. Let sit out 1 hour. Put in oiled bowl. Cover. Refrigerate overnight. Use the next day.
  • For the cream: In boiling salted water, blanch the lobster for seven minutes, then shock it in an ice bath.
  • Remove the head for the lobster cream sauce. Remove the lobster meat and dice it into half-inch pieces. Split the lobster body in half and by half again. Place the body in a saucepan and then cover it with the cream. Add the parsley and the tomato and peppercorns. Slowly simmer cream, reducing it by half. Remove cream from heat and strain. Grate the parmesan and the ricotta salada cheese. Slice shallots and garlic, and cook slowly in olive oil till translucent.
  • For the pizza: Preheat oven to 450 degrees.
  • Divide pizza dough into five ounce portions, gently rolling into balls. Using a small rolling pin, gently roll the pizza dough on a lightly floured surface to an 11 inch circle. Place the dough on a floured pizza peel or flour the back of a small sheet pan and place the dough on that. In a small bowl, place the lobster pieces. Ladle two ounces of the lobster cream into the bowl. Sprinkle the dough with both cheeses. Add lobster and cream. Sprinkle shallots and garlic and some of the olive oil on top. Sprinkle with the scallion rounds. Bake on the bottom of a hot oven, dusted with semolina or flour, or on a pizza stone that has been preheated. Bake until the pizza is golden brown and crisp on the bottom.

FLAMING LOBSTER PIZZA WITH ROASTED YELLOW TOMATO, KALAMATA OLIVES, ROASTED GARLIC, ROASTED RED PEPPER AND BASIL; JICAMA AND CARROT COLE SLAW



Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper and Basil; Jicama and Carrot Cole Slaw image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 28

4 lobster tails, about 6 ounces each
2 yellow tomatoes, halved, seeded, grilled and chopped
12 kalamata olives, pitted, sliced 1/8-inch
2 heads garlic, roasted, skinned and broken into cloves
2 red peppers, roasted, peeled, seeded and julienned
1 cup shredded basil
12 ounces mild chevre cheese, crumbled
2 ounces extra virgin olive oil
3 ounces Absolut Mandarin vodka
1 envelope active dry yeast
1/2 teaspoon sugar
2/3 cup water
2 1/2 cups flour
2 tablespoons minced basil
1 tablespoon orange zest
1 teaspoon salt
1 teaspoon chipotle powder
2 tablespoons peanut oil
Olive oil for brushing crust
1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1/4 teaspoon minced basil
1 teaspoon orange zest
1 teaspoon lime zest
Salt and pepper, to taste
1 jicama
3 carrots

Steps:

  • To roast garlic: cut off the top and remove the excess papery skin and rub with oil. Season and wrap in foil. Place the foil on medium heat and grill for 40 minutes. Place lobster tails shell side down on a cutting board. Take a chef's knife and cut lengthwise through the tough underside of the tail, but don't cut the flesh. (Shears will also work). Run a skewer through the length of the tail. Grill shell side down over medium heat until the flesh turns opaque, about 12 to 14 minutes. Remove from heat and allow to cool for 5 minutes. Remove the meat from the shell and slice into 3/8-inch slices.
  • Combine yeast, sugar and water in a medium bowl. Stir and let stand for 10 to 15 minutes until foamy. Add flour, basil, chipotle, orange zest, salt and oil. Mix until it holds together. Transfer to a lightly floured work surface and knead for 10 minutes until smooth. Place dough in a bowl that is lightly oiled. Turn the dough to coat with oil. Cover with plastic wrap and let rest until doubled in size, about 1 to 1 1/2 hours. Punch down the dough and divide in 4 equal pieces. Return to lightly floured work surface and roll into 8 inch rounds 1/8-inch thick. Lightly oil, brush or spray, both sides of each round and place on baking sheets. Slide the crusts off the sheets onto the grill directly over medium heat until lightly browned, about 2 minutes. Put the crusts back on baking sheet, grilled side up.
  • While pizza crusts are hot, brush with oil and add in order: olives, chopped tomato, red pepper, garlic, basil, lobster and cheese. Place pizzas carefully back on the grill for 3 minutes. While pizzas are on the grill, quickly shake 3 ounces vodka from a powdered sugar shaker on each pizza and flame. Remove immediately to serving platters. Flames will go out. Cut and serve.
  • In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper. Peel the jicama and carrots. Julienne the vegetables in even lengths and 1/8-inch thick. Add vegetables to juice and toss. Allow to sit for 4 hours. Toss and serve.

SHRIMP OR LOBSTER GOURMET PIZZA



Shrimp or Lobster Gourmet Pizza image

Gourmet pizza at home. My kids declared it the best pizza they have ever eaten anywhere! Prep time includes allowing the dough to rise.

Provided by Marg CaymanDesigns

Categories     Cheese

Time 1h

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 14

1 tablespoon yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
2 1/2 cups flour
2 -3 tablespoons olive oil
3 cloves fresh garlic, minced
2 -4 tablespoons grated parmesan cheese (I don't really measure)
8 ounces cooked shrimp or 8 ounces lobster meat, diced and well drained if necessary
2 -3 medium tomatoes, diced and drained
2 tablespoons fresh basil, cut into 1/8-inch strips
8 ounces shredded mozzarella cheese
fresh ground black pepper, to taste

Steps:

  • Dough: dissolve yeast in water in a large bowl. Allow to set for a few minutes until it begins to foam.
  • Add sugar, salt, oil and 1 1/2 c flour and stir gently to combine. Add remaining flour and combine thoroughly. (I usually knead it a little in the bowl too.).
  • Let rest for about 30 minutes. Pat out onto large, greased pizza pan.
  • While dough is resting, mince garlic and mix with olive oil and allow to set to infuse flavor throughout.
  • Spread oil and garlic over entire crust. Sprinkle with Parmesan cheese. Layer the shrimp or lobster meat, tomato, basil and mozzarella as desired and sprinkle with black pepper to taste.
  • Bake at 400°F for 20 minutes.

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