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