Return to Content

Lobster Roll Pizza

by in Mar 2008
Lobster Roll Pizza
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 30

Yield: two 12-inch pizzas

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • Flour (for dusting)
  • Basic Pizza Dough
  • 1/2 cup (1 stick) butter, clarified, divided
  • 2 cloves garlic, minced
  • 3 ribs celery, diced
  • 1 small yellow onion, diced
  • 3 cups lobster meat, chopped into bite-size pieces (two 1-1/2-pound lobsters, steamed and picked clean)
  • 1/2 cup Pecorino Romano cheese
  • 3 tablespoons chopped fresh parsley


On a lightly floured surface, cut dough in half and roll out into two 1/2-inch-thick rounds. Brush one round generously with clarified butter.

Sprinkle garlic, celery, and onion evenly across dough. Arrange lobster pieces on top. Sprinkle with cheese and parsley. Drizzle half of remaining butter on top.

Repeat with second dough round. Bake 10 to 15 minutes.
Updated Tuesday, March 4th, 2008

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111