Red Lobster Lobster Pizza Copycat Recipes
RED LOBSTER LOBSTER PIZZA COPYCAT
I got this idea to re-create "Red Lobsters "Lobster Pizza" because it was SO GOOD.... so I went to Red Lobster site to see if they offered the recipe and sure enough, there it was, so I went to the store and bought everything I needed and went home and made it... uhmm good! Great lunch or snack. or appetizer if a couple friends come over. Enjoy! Great with beer.
Provided by therockmiester
Categories Lobster
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450°F.
- Lightly brush entire topside of tortilla with garlic butter (edge to edge).
- Sprinkle two tablespoons Parmesan cheese over the garlic butter.
- After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
- To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
- Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it unless it's fresh off the tail and then sprinkle it evenly over the tomatoes.
- Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
- Refrigerate until ready to cook.
- Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. (This prep is essential!).
- When oven is ready, place pizza on pan and cook approximately four to five minutes.
- Remove from pan and cut into eight wedges.
- Squeeze fresh lemon over pizza for extra flavor and serve.
- Chef's Tip:.
- Be sure you DRAIN the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.
- I like to use a oblong pizza or cookie sheet so I can make a few at a time. I use Large 10" shells, or you can make personal pan pizzas with the small ones, just cut down the ingredients.
Nutrition Facts : Calories 338.8, Fat 9.6, SaturatedFat 3.6, Cholesterol 86.3, Sodium 890.2, Carbohydrate 41, Fiber 3.6, Sugar 4.5, Protein 21.5
LOBSTER FONDUE RED LOBSTER COPYCAT
I am not a huge fan of Velveeta cheese, but I do love it in this dish. It is very rich so a little goes a long way and it is best if served warm. I usually substitute the lobster meat for lump crab meat.
Provided by startnover
Categories Lobster
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Take the cap off the bread and hollow it out being careful to do it in chunks you can serve with the fondue.
- Spray the inside of the bowl and extra pieces of bread with light olive oil and broil till golden.
- Combine all other ingredients except red pepper and parsley in a sauce pan (if you are subbing with crab don't add here or it will lose it's lumps).
- Heat on medium low till cheese is melted.
- Stir in pepper (and crab if using).
- Pour as much as will fit into bread bowl.
- Garnish with parsley and serve hot with fondue forks.
- You will need a bread knife to cut the bread bowl up into chunks toward the end.
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- Heat oven to 450 degrees. Lightly brush entire topside of tortilla with garlic butter (edge to edge). Sprinkle Parmesan cheese over the garlic butter. After draining the diced tomatoes, sprinkle them evenly over Parmesan cheese.
- To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes. Make sure lobster meat is cut into 1/2"-3/4" chunks.
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- Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. When the oven is ready, place pizza on the pan and cook approximately four to five minutes. Remove from pan and cut into eight wedges. Squeeze fresh lemon over pizza for extra flavor and serve. Additional Tips: Be sure you drain the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise, your pizza will turn out soggy.
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