Lydia’s Lobster Pizza

Ingredients: (for two 10 inch pizzas):

  • 1 cup warm water
  • .13 oz. fresh yeast or 1 tsp.
  • 8 oz. high gluten flour (bread flour)
  • 3.25 oz. all purpose flour
  • 2.75 oz. semolina flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • Additional 2 tablespoon all purpose flour for dusting

Directions:

Mix the yeast into the warm water and let sit for 3 minutes. Add the three flours and the salt and oil. Let rise for 1 hour. Then add enough all purpose flour to bring dough together into a smooth, soft, but not sticky dough. Let sit out 1 hour covered. Put in oiled bowl.. roll around to cover the ball in some oil, cover and refrigerate overnight. Use the next day.

Pizza Topping Ingredients:

  • Lobster cream:
  • 2 X 1 pound lobster (a 1 lb. lobster yields 4 oz. of cooked lobster meat) 2 cups heavy cream
  • 1⁄2 pt. cherry tomatoes, cut into halves
  • 3 sprigs parsley with the stalk
  • 8 peppercorns
  • 2 ounce ricotta salada
  • 2 ounce parmesan cheese
  • 4 shallots
  • 4 cloves garlic
  • 6 tablespoons olive oil (I prefer using a pure olive oil or a blended olive oil, not an extra virgin.. too strong)
  • 6 tablespoons scallions, cut in small rounds (white and green parts together) Meat reserved from the 2 lbs. of lobsters

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 bodies in half and by half again. Place the bodies in a saucepan and then cover it with the cream. Add the parsley and the tomato and peppercorns. Slowly sim- mer cream, reducing it by half. Remove cream from heat and strain. Grate the parmesan finely and the ricotta salada cheese into a large size grate. Slice shallots and garlic, and cook slowly in olive oil till translucent.

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.