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Wood Fired Lobster Pizza

Course Main Dish
Cuisine Seafood


  • 2 3-4 oz. lobster tails
  • olive oil
  • spring mix greens

Lemon Vinaigrette

  • olive oil
  • juice of 1/2 lemon
  • Salt and pepper

Citrus Buerre Blanc Sauce

  • 1 stick butter unsalted
  • zest 1/2 orange
  • zest 1/2 lemon
  • juice 1/2 orange
  • juice 1/2 lemon
  • 1/4 cup white wine
  • chopped shallots
  • Salt and pepper


Lemon Vinaigrette Dressing

  • Add some olive oil to a bowl (about 3 tablespoons). Add 1/2 lemon’s juice (about 1 1/2 tablespoons) – whisk. Salt/Pepper – make adjustments to taste. Simple and delicious! *We make this all the time. It’s about 2/3 oil – 1/3 lemon juice. Taste and adjust for your preference. Lightly dress the salad – just before serving, or putting on the pizza.

Citrus Buerre Blanc Sauce

  • Add zest and juice of lemon and orange, shallots, and wine to the sauce pan and saute. When the shallots are softened and the sauce is reduced and thickened, add in the softened butter and whisk it all together.

Lobster Tails

  • Prepare the lobster tails by cutting the top of the shell and pulling the meat out and resting it on top of the shell. There are many YouTube videos showing how to do this. Brush the lobster meat with the Citrus Butter on top and underneath. I drizzled the rest of the butter over it and squeezed some more lemon on it and put the lemons in the cast iron pan with everything.

Making the Pizza

  • Spread the dough and rub a thin layer of olive oil on top. Into the oven. Because this is a lighter dish with lobster and salad I chose not to try to cook this dough too long. I wanted some char, but a lighter dough that is 85% done — seemed like a good call on this one. About a minute and nothing, and the dough came out of the oven. The lobster tails go into the oven — I put them close to the fire. This didn’t take long – maybe a few minutes. I pulled them out to test the firmness with my finger. When it felt right, I slid my pizza peel under the cast iron and “domed” my lobster just as I would with a pizza! I let it rip up there for longer than I would a pizza, because it was moist and could take it — just trying to give it that smokey charred finish with the super intense heat.


For a dinner party, how about serving small personal pizzas with salad on top and giving everyone a lobster tail to cut up and put on their own pizza? My pizza here got 2 tails!
The salad is put on the warm pizza crust right out of the fridge. This was one of the keys to my original idea…warm crust – coold (so cool it’s almost cold) – warm charred lobster. It doesn’t look like a lot of lobster in that salad, but there’s plenty in there — I chopped it up and a lot of it fell in under the salad.
The crust is warm and perfectly cooked for this pizza. The salad is cool and fresh with a clean crisp zing from the vinaigrette. The lobster is warm, charred and just has a delicious sweet buttery coating that isn’t too sweet because of the citrus zest and juices.
More hot lemon juice over the top and this was just simply wonderful! After a bite or two and some OMG’s and traditional WOWS, I took a sip of a Trade Winds Triple. My Angels didn’t cry, but they did weep!
Keyword lobster, pizza, seafood pizza recipes