Editor’s note: We sampled celebrated chef Lydia Shire’s Lobster Pizza at her restaurant, Scampo, in Boston, MA, and it is terrific. (Our review of Scampo is here.) Baked in a wood-fired oven, the crust is crispy, thin and the creamy topping, studded with chunks of sweet Maine lobster, is incredibly rich and delectable. Chef Shire has elevated pizza from a casual snack food to fine dining.
Recipe courtesy Chef Lydia Shire, Scampo, Boston, MA.
Yield: Makes one 10-inch pizza.
- 2 cups heavy cream
- 1 tablespoon tomato paste
- ½ cup of dry white wine
- 1 bay leaf
- 1 tsp. black peppercorns
- 1 small onion
- 5 cloves of garlic
- ½ cup olive oil
- 2 shallots
- Whole 2 lb. lobster
- 10 in. pizza dough (recipe below)
- Handful of Ricotta Salata (the pressed, salted, dried and aged variety of ricotta)
- Handful of Parmesan
- Sauté ½ cup olive oil with 2 shallots and 3 garlic cloves, put aside.
- Cook lobster, blanching until the water comes to a boil, about 4 to 5 minutes. Remove lobster from body and set meat aside.
- Sauté onion and 2 cloves of garlic, bay leaf, peppercorns, and ½ cup of white wine. Add lobster shell/body and then add 2 cups of cream and 1 Tbs, tomato paste. Cook, reducing to one cup, then strain and cool. Add lobster meat.
- Place pizza dough on pizza stone. Bake for 10 to 15 minutes.
- Add handful of Ricotta Salata and Parmesan
- Add diced lobster cream to next layer.
- Sprinkle shallot garlic mixture on top
- Bake for 15 minutes.
- Sprinkle julienee of scallion as flavorful garnish
- 1 ½ cup all purpose flour
- 1 ½ cup whole-wheat flour
- 2 teaspoons baking powder
- ¼ cup cornmeal
- 1 ½ cup water
- 1 teaspoons salt
- Preheat the oven to 400 degrees F.
- Combine the dry ingredients.
- Add the water and mix with your hands until the dough forms a ball. Press the dough on to a pizza pan or non-stick cookie tray.
- Bake for 10 to 15 minutes.
- Add toppings and bake for 15 minutes more.