Ultimate Lobster and Scallop Pizza

Ultimate Lobster and Scallop Pizza
Recipe courtesy of Kevin Plaut, Harry’s Bishops Corner, West Hartford, Connecticut
Recipe type: Pizza
  • 11 ounce pizza dough
  • 4 ounces mozzarella cheese
  • 2 ounces Asiago cheese
  • 2 lobster tails, sliced into 5-6 pieces each
  • 4 ounces fresh sea scallops, cut in half
  • 3 ounces Roma tomato, grilled and sliced, seasoned with fresh garlic, salt and pepper
  • ½ cob of corn, roasted fresh
  • 1 tablespoon bread crumbs
  • 1 tablespoon clarified butter
  • 8 chives, finely chopped
  • 8 lemon wedges, peeled, very thinly sliced and cut in half
  1. Split fresh lobster tails down the middle with a knife.
  2. Cut each tail into about 5-6 pieces and set aside.
  3. Cut sea scallops in half.
  4. Cut the top of the tomato off and split down the middle the long way.
  5. Season with oil, fresh garlic, salt and pepper.
  6. Grill at 425 F for 5 minutes.
  7. Remove and cool immediately.
  8. Cut each half into about 3 pieces.
  9. Brush the corn with butter and sprinkle with salt and pepper.
  10. Roast for 8-10 minutes or until the corn starts to soften and lightly brown.
  11. Cool immediately.
  12. Cut the corn from the cob just before putting it on the pie.
  13. For the bread crumbs, use day-old bread and season with plenty of olive oil, salt and pepper. Bake until crispy.
  14. Then place bread in food processor and chop until you have bread crumbs.
  15. Slice 8 chives very thinly and place on the pie sparingly as a garnish.
  16. Melt a ½ stick of butter and carefully spoon and drizzle 1 tablespoon of the clarified portion onto the pizza.
  17. Carefully peel and slice the lemon and then cut each slice in half and place on pie.