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.
This recipe is excerpted from Pizza on the Grill.
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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This is literally the best pizza we have ever made. We do two things differently. First, we use Kenji’s dough recipe from Serious Eats, because we prefer a thinner crust. Second, we grill the corn for a much shorter time. Everyone who enjoys this pizza with us raves. It’s a great way to se ve libster without braking the bank.
It is a perfect summer dinner when paired with rose champagne.
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