Servings: 2 to 4.
No summer home in Kennebunkport? This pizza’s the next best thing, layering meaty chunks of lobster with fresh corn, chives, and luxurious triple- crème cheese. If you can’t find lobster in your market, buy frozen cooked crayfish; it makes a tasty and economical substitute. You can use store-bought pizza dough or make your own.
Brush the corn with 1 tablespoon of the oil and season with salt, then place on the cooking grate directly over the heat and grill, turning occasionally, until it begins to brown, about 8 minutes. Let cool. Remove the kernels from the cob. Reserve for topping.
Just before making the pizza, in a small saucepan over medium heat (or on the grill), melt the butter. Reduce the heat to low or set it off to the side of the grill.
In a medium bowl, combine the tomato sauce and crème fraîche.
Roll out and shape the dough, then grill the first side of the crust per the master instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the sauce. Top with the corn and cheese.
Finish grilling the pizza per the master instructions.
While the pizza finishes cooking, add the lobster meat to the butter. Cover and warm for 3 minutes, then remove from the heat. When the pizza is hot off the grill, arrange the lobster on top. Sprinkle with the chives and season with salt and pepper. Slice and serve immediately.
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