The first time I had lobster on pizza was during a vacation at the coast. I remember thinking, “This feels so wrong… but tastes so right!”. There’s something about the sweetness of lobster meeting the richness of melted cheese that makes every bite a little indulgence. It’s not your usual Friday night pepperoni pizza—it feels more like a celebration dish.
What I love about this recipe is that it keeps things simple. Just a few quality ingredients let the lobster shine. The garlic butter brushed on the crust before baking makes the kitchen smell incredible, and once it hits the oven, you’ll want to hover around waiting for that first slice.
What Makes This Recipe Work at Home
Some folks think cooking with lobster at home is complicated, but this pizza proves otherwise. The trick is using pre-cooked lobster or langostino meat, which you can usually find in the frozen section. It saves time and avoids the stress of boiling whole lobsters when you just want dinner on the table.
The dough comes together quickly, thanks to instant yeast, and if you’re in a pinch, you can swap in a store-bought flatbread or pizza base. I’ve done that on busy weeknights, and honestly, no one at the table complained.
This recipe balances indulgence with approachability—you get that restaurant-style seafood treat, but in your own kitchen, without spending a fortune.
Ingredients with a Personal Touch
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Flour & Dough: I like using King Arthur flour because it always gives me a reliable crust, but any good all-purpose flour works. Some nights, I’ve even used naan or pita bread as a base when I didn’t feel like making dough.
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Cheese: The six-cheese Italian blend makes it gooey and flavorful, but mozzarella with a sprinkle of parmesan is just as good. Once, I even tried smoked provolone, and it added a lovely depth.
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Lobster/Seafood: Don’t be shy about mixing things up. I’ve used shrimp when lobster wasn’t available, and it turned out delicious. The key is to drain the seafood well—watery toppings can ruin the crust.
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Garlic Butter: This step is non-negotiable. It’s what ties everything together and gives the crust that signature restaurant-style taste.
Step-by-Step Cooking with Tips
When making the dough, I usually let it rest while I prep the toppings. That way, the yeast does its thing while I chop tomatoes and basil. If I’m short on time, I make the dough earlier in the day and keep it covered on the counter until I’m ready to bake.
A pizza stone makes a big difference here—it gives the crust that pizzeria crispness. If you don’t have one, just preheat your baking sheet before sliding the pizza on. It really helps mimic that restaurant-style crust.
One more little tip: keep a paper towel handy to blot the tomatoes and seafood before adding them. It might seem unnecessary, but it makes all the difference between a crisp slice and a soggy one.
Handy Tricks for the Best Results
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Don’t overload the pizza—less is more with lobster. A few generous chunks spread evenly let each bite shine.
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Fresh basil should be added right before baking so it doesn’t lose its flavor. If I have leftover basil, I sprinkle some fresh leaves on top after baking, too.
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If you want to take it up a notch, zest a little lemon over the top once it comes out of the oven. It brightens everything beautifully.
What Goes Well with Lobster Pizza
When I serve this pizza, I like to keep the sides light. A crisp Caesar salad is my go-to, but sometimes I’ll make roasted asparagus or broccoli with lemon. If I’m feeding a crowd, I’ll pair it with garlic bread or those famous cheddar biscuits everyone seems to love.
For a seafood night, I’ve done this pizza alongside shrimp cocktail and mussels in white wine sauce—it turns dinner into a bit of a feast without being too fussy.
Storage and Leftover Tips
Leftover lobster pizza doesn’t last long in my house, but if you do manage to save a few slices, let them cool completely before wrapping. I usually pop them into an airtight container and refrigerate for up to three days.
For longer storage, freezing works well. Wrap slices individually in foil and then in a freezer bag. That way, you can pull out just what you need later.
When reheating, the oven is always my first choice—it brings back the crisp crust and melty cheese. The microwave is fine if you’re short on time, but the texture won’t be quite the same.
FAQs
Can I use frozen lobster for this pizza?
Yes! Just make sure it’s fully thawed and drained well before adding to the pizza.
What cheese blend works best?
The Italian six-cheese blend is closest to the restaurant version, but mozzarella with a touch of parmesan is a great fallback.
Do I have to make the dough from scratch?
Not at all. Store-bought dough, flatbread, or even naan work perfectly when you want to save time.
Can I make this ahead of time?
Yes, you can prep the crust and toppings separately, then assemble just before baking. I’ve even par-baked the crust earlier in the day to make dinner faster.
What other seafood works well in place of lobster?
Shrimp is the easiest substitute, but langostino tails, scallops, or even crab meat all taste wonderful on this pizza.
Red Lobster Lobster Pizza
Bring the taste of the sea straight to your table with this Red Lobster–inspired lobster pizza.
Ingredients
Pizza Crust
- 2 cups all-purpose flour (240 g)
- 1 teaspoon baking powder
- 1 1/2 teaspoons instant or active dry yeast
- 2/3 cup lukewarm water (152 g)
- 3 tablespoons olive oil (35 g)
- 1/2 to 3/4 teaspoon salt
Toppings & Assembly
- 4 ounces langostino lobster meat, cut into 1/2- to 3/4-inch pieces, drained
- 4 ounces Roma tomatoes (2–3, diced and drained)
- 2 tablespoons fresh basil, julienned
- 1/2 cup shredded Italian six-cheese blend
- 2 tablespoons grated Parmesan cheese
- 4 tablespoons butter
- 1 teaspoon grated garlic
- Vegetable oil, for preparing the pizza stone
- Kosher salt and freshly ground black pepper, to taste
- 1/2 lemon, optional for serving
Instructions
- Preheat the oven to 450°F, placing a pizza stone on the bottom rack if using one. In a bowl, dissolve yeast in lukewarm water, then stir in flour, baking powder, salt, and olive oil. Mix until a soft, slightly sticky dough forms. If it clings to your hands, dust in a little more flour.
- Divide the dough into two pieces, shaping each into a disk. Place on floured parchment or wax paper and allow to rest for 30 minutes while the oven heats. Roll each portion into a thin 12-inch round on a floured surface.
- Melt butter with garlic in a microwave-safe dish. Brush the garlic butter over each dough round, then sprinkle evenly with Parmesan. Scatter the diced tomatoes over the top, followed by basil. Add the lobster meat, then finish with the Italian cheese blend.
- Bake one pizza at a time on a baking sheet (or directly on the hot pizza stone) for 8–10 minutes, until the crust is golden and the toppings are hot and bubbling. Repeat with the second pizza.
- Slice each pizza into 8 pieces and serve immediately with lemon wedges for a bright finish.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 2373Total Fat 155gSaturated Fat 79gTrans Fat 1gUnsaturated Fat 63gCholesterol 445mgSodium 3063mgCarbohydrates 127gFiber 6gSugar 8gProtein 117g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Red Lobster–style lobster pizza has become one of my “special night” recipes. Whether I’m celebrating a birthday, cooking for friends, or just want to treat myself, it always delivers. It’s fancy enough to feel indulgent but simple enough that I don’t mind making it on a weeknight.
If you’ve never tried lobster on pizza, give this one a go—you might just discover a new favorite.
