Italian · Mains
New Haven Style Lobster Pizza
Ingredients
Serves 2- 450g cooked lobster knuckle and claw meat
- 225g unsalted butter
- 4 clovesgarlic, peeled
- 60g low-moisture whole milk mozzarella
- 225g warm lobster meat
- A pinch of chili flakes
- A drizzle of olive oil
- 1lemon, for spritzing
- of chopped parsley
Method
- 01
To prepare the clarified butter, melt the butter with the garlic cloves over low heat for 5 minutes. Strain through cheesecloth and a chinois or sieve. Reserve the garlic for topping.
- 02
To prepare the lobster, place the cooked lobster meat in a bowl, cover with the warm clarified butter, and allow it to sit at room temperature for 3 hours.
- 03
Preheat the Gozney to 450°C / 850°F. To build the pie, stretch the dough to 14", then top each base with 1/2 cup / 60g of mozzarella, 1/2 the lobster meat, the reserved chopped garlic, and a pinch of chilli flakes. Drizzle with olive oil.
- 04
Launch the pizza into the oven. Cook for 2-3 minutes, rotating as needed until golden and bubbling.
- 05
To finish, spritz with fresh lemon juice, scatter with chopped parsley, and brush the crust generously with the remaining garlic butter. Serve hot and enjoy immediately.