Hand (Harvard)sted Lobster Pizza


We had an amazing guest in our test kitchen last week. Nick Digiovanni, a contestant on Master Chef Season 10, stopped by to throw down with us in the kitchen. I met Nick a few months ago when he reached out to procure a Baking Steel for the Harvard College Culinary Club. The rest as they say is history - we struck up a friendship and we were pumped that a break in filming allowed him to swing by last week. Nick has family in Cohasset, which is also home to our test kitchen. He had access to a few lobsters straight from the trap, so we decided to make a meal of it. Lobster pizza would be a first for us-sweet!


We had the steels pre-heated and the dough proofed when Nick arrived around noon. The afternoon was epic! Chef Craig showed us both a thing or two about lobster, then he went to town breaking those creepy crawlies down and getting them ready for our pizza. We didn’t want to overcook the crustaceans, so we all agreed that the best course of action was to cook the lobster perfectly first, and then add it to our pizza post-bake. Along with the lobster, we added scallions, freshly grilled corn, and parsley to our pie. It was awesome! I’d say our first lobster pizza was a success. Hopefully Nick will find similar success on Master Chef - we can’t wait to watch! Go NICK!


Hand Harvard sted Lobster Pizza


1 pizza dough

1 1/4 chicken lobster, boiled, claw and tail removed (see below)

Handful charred corn, off the cob

2 oz. no-cook tomato sauce

parsley chopped fine

scallions, tops and bottoms, sliced thin

red pepper flakes


1. Preheat oven at 500 F with your Baking Steel on the top rack for one hour.

2. Stretch or roll out your dough into a 12 inch circle. Place on a pizza peel that has been lightly dusted with flour and semolina flour. Give it a little shake to be assured that dough is loose on top.

3. Distribute the tomato sauce on top, close to the edge but not over the edge. Next add your corn and the bottom half of the scallions. Give that dough another shake before you head to the oven…Launch onto your Baking Steel.

4.Cook for 3 minutes, open oven and rotate set timer for 2 more minutes or until cooked to your preference.

5. Remove. Place lobster, parsley and scallions on top. Finish with red pepper flake distribution. Your done. Enjoy this Lobster Pizza.

For the Lobster:

Get a pot of water rapid boil and carefully place your lobster into pot. Boil the critter for 90 seconds, the color will start turning red. Remove and place in ice bath.

Cut tail in half, remove meat. Crush claws and remove meat.

Sear meat on Baking Steel Mini or any Griddle in a little bit of olive oil. Have meat done approximately same time pizza will be removed from oven. This requires mad time management skills.


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