Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper and Basil; Jicama and Carrot Cole Slaw Recipe

Name: Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper and Basil; Jicama and Carrot Cole Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lobster tails, about 6 ounces each; 2 yellow tomatoes, halved, seeded, grilled and chopped; 12 kalamata olives, pitted, sliced 1/8-inch; 2 heads garlic, roasted, skinned and broken into cloves; 2 red peppers, roasted, peeled, seeded and julienned; 1 cup shredded basil; 12 ounces mild chevre cheese, crumbled; 2 ounces extra virgin olive oil; 3 ounces Absolut Mandarin vodka; 1 envelope active dry yeast; 1/2 teaspoon sugar; 2/3 cup water; 2 1/2 cups flour; 2 tablespoons minced basil; 1 tablespoon orange zest; 1 teaspoon salt; 1 teaspoon chipotle powder; 2 tablespoons peanut oil; Olive oil for brushing crust; 1/2 cup orange juice; 2 tablespoons lime juice; 2 tablespoons extra virgin olive oil; 1/4 teaspoon minced basil; 1 teaspoon orange zest; 1 teaspoon lime zest; Salt and pepper, to taste; 1 jicama; 3 carrots

Servings: persons

4 lobster tails, about 6 ounces each
2 yellow tomatoes, halved, seeded, grilled and chopped
12 kalamata olives, pitted, sliced 1/8-inch
2 heads garlic, roasted, skinned and broken into cloves
2 red peppers, roasted, peeled, seeded and julienned
1 cup shredded basil
12 ounces mild chevre cheese, crumbled
2 ounces extra virgin olive oil
3 ounces Absolut Mandarin vodka
1 envelope active dry yeast
1/2 teaspoon sugar
2/3 cup water
2 1/2 cups flour
2 tablespoons minced basil
1 tablespoon orange zest
1 teaspoon salt
1 teaspoon chipotle powder
2 tablespoons peanut oil
Olive oil for brushing crust
1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
1/4 teaspoon minced basil
1 teaspoon orange zest
1 teaspoon lime zest
Salt and pepper, to taste
1 jicama
3 carrots

1
To roast garlic: cut off the top and remove the excess papery skin and rub with oil.
2
Season and wrap in foil.
3
Place the foil on medium heat and grill for 40 minutes.
4
Place lobster tails shell side down on a cutting board.
5
Take a chef's knife and cut lengthwise through the tough underside of the tail, but don't cut the flesh.
6
(Shears will also work).
7
Run a skewer through the length of the tail.
8
Grill shell side down over medium heat until the flesh turns opaque, about 12 to 14 minutes.
9
Remove from heat and allow to cool for 5 minutes.
10
Remove the meat from the shell and slice into 3/8-inch slices.
11
Combine yeast, sugar and water in a medium bowl.
12
Stir and let stand for 10 to 15 minutes until foamy.
13
Add flour, basil, chipotle, orange zest, salt and oil.
14
Mix until it holds together.
15
Transfer to a lightly floured work surface and knead for 10 minutes until smooth.
16
Place dough in a bowl that is lightly oiled.
17
Turn the dough to coat with oil.
18
Cover with plastic wrap and let rest until doubled in size, about 1 to 1 1/2 hours.
19
Punch down the dough and divide in 4 equal pieces.
20
Return to lightly floured work surface and roll into 8 inch rounds 1/8-inch thick.
21
Lightly oil, brush or spray, both sides of each round and place on baking sheets.
22
Slide the crusts off the sheets onto the grill directly over medium heat until lightly browned, about 2 minutes.
23
Put the crusts back on baking sheet, grilled side up.
24
While pizza crusts are hot, brush with oil and add in order: olives, chopped tomato, red pepper, garlic, basil, lobster and cheese.
25
Place pizzas carefully back on the grill for 3 minutes.
26
While pizzas are on the grill, quickly shake 3 ounces vodka from a powdered sugar shaker on each pizza and flame.
27
Remove immediately to serving platters.
28
Flames will go out.
29
Cut and serve.
30
In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper.
31
Peel the jicama and carrots.
32
Julienne the vegetables in even lengths and 1/8-inch thick.
33
Add vegetables to juice and toss.
34
Allow to sit for 4 hours.
35
Toss and serve.

1537

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 4 lobster tails, about 6 ounces each, 2 yellow tomatoes, halved, seeded, grilled and chopped, 12 kalamata olives, pitted, sliced 1/8-inch, 2 heads garlic, roasted, skinned and broken into cloves, and more.

Yes, Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper and Basil; Jicama and Carrot Cole Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper and Basil; Jicama and Carrot Cole Slaw

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