Fresh herbs and lemon shine in this take on the seafood classic
- 2-3 lobster tails, thawed and rinsed if frozen
- 4 tablespoons butter, melted
- 1 clove garlic, minced
- 3 tablespoons chopped fresh chives, plus more for garnish
- 1 tablespoon chopped fresh dill
- 1 package pizza dough brought to room temperature
- 4 ounces shredded Gruyère cheese
- Olive oil
- Kosher salt
- 2 cups chopped fresh chives
- 1/3 cup raw cashews
- 1/4 cup chopped fresh dill
- 1 clove garlic, chopped
- 1/4 olive oil
- Juice of half a lemon
- Kosher salt
Bring about one inch of water to boil in a large pot or dutch oven. Add kosher salt and place a steamer or colander inside so it’s just above the water. Add lobster tails, cover and steam for eight minutes. Transfer tails to a bowl to cool.
Heat grill pan over medium-high heat.* While grill pan is heating, add all ingredients for the chive pesto, except olive oil and salt, to the bowl of a food processor. Blend to combine. Add the olive oil and continue to blend until creamy, but not completely smooth. Season with kosher salt.
Once lobster has cooled, remove the tail meat from the shells and coarsely chop. Combine with the melted butter, garlic and chopped herbs.
Preheat oven to 425°F. Depending on size of the your grill pan, divide dough in half and roll out or stretch by hand on a lightly-floured surface. Brush both sides with oil and transfer to grill pan. Grill until dough begins to bubble, about two-three minutes, then flip and grill the other side. Transfer the grilled dough to a baking sheet, and top with a cup of the chive pesto, the Gruyère cheese, and the buttered lobster meat. Bake at 425°F until cheese is bubbly. Garnish with additional chopped chives.
*If using an outdoor grill, heat grill to 450-500°F. Grill both sides of dough with grill
open. Transfer to a pizza stone or baking sheet and add toppings. After, place pizza on grill and close to melt cheese.
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