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  Red Lobster's Lobster Pizza

    1 flour tortilla (per pizza)
    Land O' Lakes Roasted Garlic Butter Spread
    2 tablespoon grated Parmesan cheese
    4 oz. well-drained roma tomatoes (approx. 2-3 tomatoes) diced 3/8"
    2 tablespoons fresh basil cut in 1/8" julienne strips
    2 oz. lobster meat cut in 1/2" - 3/4" chunks
    1/2 cup Italian six-cheese blend

  Heat oven to 450F. 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 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. 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.