Red Lobster Lobster Pizza Copycat

READY IN: 20mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 inch) flour tortillas (per pizza)
  • 1
    ounce Land O Lakes roasted garlic butter with oil
  • 2
    tablespoons grated fresh parmesan cheese
  • 4
    ounces drained roma tomatoes, diced 3/8-inch (approx. 2-3 tomatoes)
  • 2
    tablespoons fresh basil, cut in 1/8-inch julienne strips
  • 2
    ounces lobster meat, cut in 1/2-inch - 3/4-inch chunks
  • 12
    cup shredded Italian cheese blend
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DIRECTIONS

  • Heat oven to 450°F.
  • Lightly brush entire topside of tortilla with garlic butter (edge to edge).
  • Sprinkle two tablespoons Parmesan cheese over the garlic butter.
  • After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
  • To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
  • Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it unless it's fresh off the tail and then sprinkle it evenly over the tomatoes.
  • Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
  • Refrigerate until ready to cook.
  • Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. (This prep is essential!).
  • When oven is ready, place pizza on pan and cook approximately four to five minutes.
  • Remove from pan and cut into eight wedges.
  • Squeeze fresh lemon over pizza for extra flavor and serve.
  • Chef's Tip:
  • Be sure you DRAIN the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.
  • I like to use a oblong pizza or cookie sheet so I can make a few at a time. I use Large 10" shells, or you can make personal pan pizzas with the small ones, just cut down the ingredients.
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