Seriously. Is there anything better than pizza? I consider it to be one of those “perfectly engineered foods”. Kind of like tacos and brownies. It’s always good. And always welcome at my table. No matter what time of day.
This Grilled Lobster and Corn Pizza with Goat Cheese and Fresh Tomatoes is my ode to summer. Fresh corn, tomatoes and basil are in abundance at the farmers markets right now. So I piled them all high up on top of this pizza. And of course, I cooked everything on the grill. Because you know I love my grill. Also, it’s way to hot to be turning on our ovens.
But the real dose of summer comes from the lobster. Living in a seaside New England town means lobster is just about everywhere during the summer months. We even serve lobster at the McDonalds here (I don’t actually recommend you go out and buy this, just pointing it out for general interest). So it only made sense for me to put lobster on a pizza. And lobster pizza is kind of a sneaky way to enjoy lobster without completely assaulting your wallet. That’s some real talk for you.
Like I said, I grilled the heck out of the pizza. The corn and lobster that I used for toppings were both cooked on the grill, keeping my house cool AND preventing my house from smelling like a lobster shack (I have weird issues with fishy smells). But if you prefer to cook the corn and lobster in a more traditional way, go right ahead. I won’t stop you. Just get this pizza done and in your belly!
Recipe for the pizza dough barely adapted from Foodess
- For the Toppings
- 6 fresh lobster tails
- 4 ears corn, husks and silks removed
- 2 tablespoons butter
- 2 tsp. fresh thyme leaves
- 1 garlic clove, peeled and minced
- 8 ounces goat cheese, softened to room temperature
- 2-4 small tomatoes, thinly sliced
- Fresh basil leaves, torn if large
- For the Pizza Dough
- 3 cups all-purpose flour
- 1 package (2 1/4 tsp.) active dry yeast
- 1 tablespoon sugar
- 1 tsp. salt
- 1 cup water
- 4 tablespoons extra-virgin olive oil, divided
- Make the toppings. Pre-heat your grill to medium-high. Add the lobster tails, belly side down. Cook for about 5 minutes and then flip the tails over and cook for an additional 4-5 minutes. The shells may begin to burn in a few spots, which is OK. As the lobster cooks, the shells will turn bright red/orange and the tails will curl. The lobster flesh will change from opaque to white. Remove the tails from the grill and set aside to cool. Once the tails are cool enough to handle, remove the meat. Working with one at a time, place the lobster tails belly side down onto a cutting board, trying to flatten them as much as possible. Use a sharp knife to split the tails in half lengthwise. Then using your fingers, remove the meat form the shells. Continue until all the shells have been cleaned. Discard the shells and roughly chop or tear any larger pieces of meat so they are about bite sized. Place the lobster meat in a large bowl.
- While the lobster is cooking, you can also grill the corn. Add the corn to the grill and cook it on all sides until some of the kernels have started to blacken, about 5-8 minutes. Remove the corn from the grill and set it aside to cool. Once the corn is cool enough to handle, cut the kernels off the cob and place them in the bowl with the lobster meat.
- In a microwave-safe bowl, melt the butter with the thyme and garlic. Pour this over the lobster-corn mixture, tossing to combine.
- Add the goat cheese to a bowl and stir it vigorously to loosen and smooth it out. If it still seems too thick, you can add a couple tablespoons of milk or cream to help thin it out.
- Make the pizza dough (and if you turned your grill off, pre-heat it again to medium-high). In a large bowl, mix together 1 cup of the flour, the yeast, sugar and salt. In a microwave-safe measuring cup, warm the water and 2 tablespoons of the olive oil until the liquid reaches 100-110 degrees Fahrenheit. Then pour this over the dry ingredients, stirring with a wooden spoon until the mixture is smooth. Add the remaining 2 cups of flour and stir until the flour is almost fully incorporated. The dough will be a little shaggy at this point. Use your hands to knead the dough a few times and shape it into a ball. Transfer the dough to a well-floured baking sheet. Using your hands, press the dough out into a circle (or whatever shape you can get it) until the dough is 1/4 to 1/2-inch thick.
- Grill the pizza. Gather all of your ingredients together so they are within easy reach of your grill. Brush about 1 tablespoon of olive oil onto one side of the pizza dough. Then place the dough, oiled-side down, on your grill. Grill for about 5 minutes, or until bubbles start to appear on the top and the bottom has grill marks. Brush the top of the pizza dough with the remaining tablespoon of olive oil. Then carefully flip it over, using tongs and a little extra help from a spatula or your baking sheet.
- Add the toppings to the now face-up, grilled side of the pizza. Start by spreading the goat cheese evenly over the surface (it will soften even further when it touches the warm dough). Then cover with the lobster-corn mixture and the sliced tomatoes. Close the lid and cook for about 5 minute more. Then carefully slide the pizza onto your baking sheet to remove it from the grill.
- Let the pizza rest for about 2 minutes before slicing. Top with some fresh basil leaves before serving. Enjoy!
Now that’s a pizza! Love it and so perfect for summer 🙂
Nothing is better than pizza! And I think I need this kind in my life asap! I absolutely love the lobster and corn combo. This just screams summer and all things deliciousness!
Thanks, Gayle. You definitely need this in your life!
Oh my Liz!! This is one delicious looking pizza! LOVE that you grilled everything! I love my lobster, maybe not at McDonalds though! I have to try this!!
Ha ha. Yeah McDonalds lobster is kind of scary, in my humble opinion.
This looks fabulous! Love the kick of the goat cheese and the summery corn 🙂
Holy moly! I saw this and immediately thought – YUM! The smoky grilled crust + creamy goat cheese + sweet corn… LOVE! Pinned!
Thanks, Emily! Glad you stopped by and thanking for pinning! 🙂
I can’t even put into words how amazing this looks. The one thing that California is seriously lacking on is lobster! I definitely miss New England for that! My Californian husband had never even had a Maine lobster until a few years ago when I took him to Cape Cod. It just ain’t right! I want this pizza…. like, now. 😀
That is definitely a bummer about California. But at least there is a lot of other great seafood there!
There is nothing better than pizza! Especially if it has corn and grilled lobster, this looks fabulous. I’d love a slice right about now 😉
Pizza is just the best thing ever! Thanks, Danielle!
Oh many, I feel the exact same way about pizza! Haha 🙂 This is the perfect ode to summer. I’ve never had pizza with lobster on it!
I hope you give it a try, Beth!
I am DYING over this goodness! I mean lobster is my jam..but ON PIZZA?! This is the most perfect ‘za that my friday-pizza-night-loving-face ever saw. PINNED!
Yay yay yay! So glad you love it, Taylor!
This pizza screams summer in the best way possible.
Liz!!!! Oh how I wish I could have lobster at a reasonable price!!! ugh, one of the big negatives of living in the Midwest. Pizza = “perfectly engineered foods”. . I totally agree. . we’re getting pizza tonight here in Minneapolis and I wish I could find something like this!! what a beautiful and delicious ode to summer!
Affordable seafood is definitely one of the perks of living here. I hope you find some epic pizza tonight!
Oh man. Liz you are killing it with the summer recipes. This has to be the best pizza recipe ever. PS I’m totally jealous of all the fresh lobster you have up there!!
I know, sometimes I take for granted all the fresh seafood we have. Eeeek! I have to be better about that. Thanks for the pizza loving!
Loooooobsteeeeer! I love it! It’s times like these I wish I lived ocean-side on the East coast. Pizza with lobster sounds absolutely mouth-watering! I need to pick up some tails and eat this all weekend.
You definitely need this for the weekend! What? No lobster in Lake Tahoe! 🙂
This pizza is some kind of wonderful! I love goat cheese and corn on pizza and the idea of lobster tossed in the mix is genius. The McLobster? Probably not so much.
Yeah, definitely stay away from the McLobster! HA!
Love this lobster, corn, goat cheese & tomato pizza, Liz! But honestly, what is there NOT to love? It’s all sort of fresh, summery, flavorful AND grilled… plus it’s pizza! So really, ‘Nuff said! Totally plan on making this over the weekend and stuffing my face! Happy friday, girlfriend! Cheers!
Thanks, Cheyanne! You seriously are the best! You always make me feel awesome. I appreciate you!
This summer-y pizza looks delicious!
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