Brown Butter Lobster and Spinach Pizza with Bacon + Fontina

Brown Butter Lobster and Spinach Pizza with Bacon + Fontina might be a good recipe to expand your main course recipe box. This recipe makes 2 servings with 1689 calories, 85g of protein, and 106g of fat each. For $10.63 per serving, this recipe covers 65% of your daily requirements of vitamins and minerals. 3468 people were impressed by this recipe. Several people really liked this Mediterranean dish. From preparation to the plate, this recipe takes around 2 hours. This recipe from Half Baked Harvest requires active yeast, garlic, shallot, and crushed red pepper. Overall, this recipe earns a tremendous spoonacular score of 98%. Brown Butter Lobster, Bacon + Crispy Kale and Fontina Pasta, Fontinan and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs, and Bacon, Potato, Rosemary and Fontina Pizza are very similar to this recipe.

Servings: 2

Preparation duration: 95 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsFor the Dough: In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed, kneading it on a floured surface for a few minutes. You can also do all the mixing and kneading in your stand mixer with the dough hook attachment. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.When the dough is ready, start assembling the pizzas. Preheat the oven to 375 degrees F.While the dough is rising, boil your lobster tails. Bring 6 cups salted water to a boil in a 3-quart saucepan. Add the lobster tails. Simmer, uncovered, for 8 to 12 minutes or until shells turn bright red and the meat is tender when poked with a fork. Drain in a colander. Once cool enough to handle, use kitchen shears, cut away the membrane from the tail to expose the meat. Discard the intestinal vein that runs through the tail. Chop the meat and set aside.Cook the bacon in a large skillet over medium heat until the fat has rendered and the bacon is just beginning to crisp, about 5 minutes. Do not let the bacon get extra crispy as it will continue to cook in the oven. Remove bacon from pan and set aside on paper towels to drain. Drain all but 1 tablespoon of bacon fat.To the same skillet add the shallot and garlic and cook for 1-2 minutes. Add the spinach and saute for 5 minutes or until the spinach is wilted. Season with salt and pepper to taste. Remove the spinach from the skillet.To the same skillet add the butter and cook over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan and remove from the heat. Stir in the parsley, oregano and crushed red pepper. Drizzle half of the butter over the lobster and toss well, reserve the remaining butter.Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Spread the pizza with the remaining brown butter and then sprinkle with the sun-dried tomatoes and half the spinach. Top that with half the cheese, then the remaining spinach, the lobster chunks and then the rest of the cheese. Sprinkle on the bacon.Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey. Remove and serve with fresh grated parmesan and crushed red pepper. Slice and eat!

 

Step by step:

1. For the Dough: In a large bowl, combine water, yeast and honey.

2. Mix with a spoon, then let sit until foamy, about 10 minutes.

3. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed, kneading it on a floured surface for a few minutes. You can also do all the mixing and kneading in your stand mixer with the dough hook attachment. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.When the dough is ready, start assembling the pizzas. Preheat the oven to 375 degrees F.While the dough is rising, boil your lobster tails. Bring 6 cups salted water to a boil in a 3-quart saucepan.

4. Add the lobster tails. Simmer, uncovered, for 8 to 12 minutes or until shells turn bright red and the meat is tender when poked with a fork.

5. Drain in a colander. Once cool enough to handle, use kitchen shears, cut away the membrane from the tail to expose the meat. Discard the intestinal vein that runs through the tail. Chop the meat and set aside.Cook the bacon in a large skillet over medium heat until the fat has rendered and the bacon is just beginning to crisp, about 5 minutes. Do not let the bacon get extra crispy as it will continue to cook in the oven.

6. Remove bacon from pan and set aside on paper towels to drain.

7. Drain all but 1 tablespoon of bacon fat.To the same skillet add the shallot and garlic and cook for 1-2 minutes.

8. Add the spinach and saute for 5 minutes or until the spinach is wilted. Season with salt and pepper to taste.

9. Remove the spinach from the skillet.To the same skillet add the butter and cook over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom.

10. Whisk browned bits off of the bottom of the pan and remove from the heat. Stir in the parsley, oregano and crushed red pepper.

11. Drizzle half of the butter over the lobster and toss well, reserve the remaining butter.Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk.

12. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape.

13. Spread the pizza with the remaining brown butter and then sprinkle with the sun-dried tomatoes and half the spinach. Top that with half the cheese, then the remaining spinach, the lobster chunks and then the rest of the cheese. Sprinkle on the bacon.

14. Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey.

15. Remove and serve with fresh grated parmesan and crushed red pepper. Slice and eat!

Nutrition Information:

covered percent of daily need