Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper and Basil; Jicama and Carrot Cole Slaw Recipe
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Ingredients:
- 4 lobster tails , about 6 oz each
- 12 kalamata olives, pitted, sliced 1/8-inch
- 1 jicama
- 3 carrots
Directions:
- Lobster Pizza:
- To roast garlic: cut off the top and remove the excess papery skin and rub with oil. Season and wrap in foil. Place the foil on medium heat and grill for 40 minutes. Place lobster tails shell side down on a cutting board. Take a chef's knife and cut lengthwise through the tough underside of the tail, but don't cut the flesh. (Shears will also work). Run a skewer through the length of the tail. Grill shell side down over medium heat until the flesh turns opaque, about 12 to 14 minutes. Remove from heat and allow to cool for 5 minutes. Remove the meat from the shell and slice into 3/8-inch slices.
- Dough:
- Combine yeast, sugar and water in a medium bowl. Stir and let stand for 10 to 15 minutes until foamy. Add flour, basil, chipotle, orange zest, salt and oil. Mix until it holds together. Transfer to a lightly floured work surface and knead for 10 minutes until smooth. Place dough in a bowl that is lightly oiled. Turn the dough to coat with oil. Cover with plastic wrap and let rest until doubled in size, about 1 to 1 1/2 hours. Punch down the dough and divide in 4 equal pieces. Return to lightly floured work surface and roll into 8 inch rounds 1/8-inch thick. Lightly oil, brush or spray, both sides of each round and place on baking sheets. Slide the crusts off the sheets onto the grill directly over medium heat until lightly browned, about 2 minutes. Put the crusts back on baking sheet, grilled side up.
- While pizza crusts are hot, brush with oil and add in order: olives, chopped tomato, red pepper, garlic, basil, lobster and cheese. Place pizzas carefully back on the grill for 3 minutes. While pizzas are on the grill, quickly shake 3 ounces vodka from a powdered sugar shaker on each pizza and flame. Remove immediately to serving platters. Flames will go out. Cut and serve.
- Jicama and Carrot Cole Slaw:
- In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper. Peel the jicama and carrots. Julienne the vegetables in even lengths and 1/8-inch thick. Add vegetables to juice and toss. Allow to sit for 4 hours. Toss and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1316.04 Kcal (5510 kJ) | ||
| Calories from fat | 619.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.82g | 106% | |
|---|---|---|---|
| Cholesterol | 85.55mg | 29% | |
| Sodium | 3445.13mg | 144% | |
| Potassium | 1181.65mg | 25% | |
| Total Carbs | 129.47g | 43% | |
| Sugars | 10.97g | 44% | |
| Dietary Fiber | 23.1g | 92% | |
| Protein | 36.52g | 73% | |
| Vitamin C | 143.7mg | 240% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 8.8mg | 49% | |
| Calcium | 451.8mg | 45% | |
| Amount Per 100 g | |||
| Calories | 162.19 Kcal (679 kJ) | ||
| Calories from fat | 76.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.48g | 106% | |
|---|---|---|---|
| Cholesterol | 10.54mg | 29% | |
| Sodium | 424.58mg | 144% | |
| Potassium | 145.63mg | 25% | |
| Total Carbs | 15.96g | 43% | |
| Sugars | 1.35g | 44% | |
| Dietary Fiber | 2.85g | 92% | |
| Protein | 4.5g | 73% | |
| Vitamin C | 17.7mg | 240% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 1.1mg | 49% | |
| Calcium | 55.7mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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