PEI lobster and dairy make this pizza elevated but approachable!


1 lobster, shelled, chopped

1 pizza dough

2 tablespoons + 1/4 cup of olive oil

2 shallots, minced, divided

2 cloves of garlic, whole, divided

1 pint of cherry tomatoes

2 tablespoons of heavy cream

1/2 cup of basil leaves

2 tablespoons of white wine vinegar

1 tablespoons of parmesan, grated

1/4 cup of butter

1/2 cup of corn kernels

2 cups of mozzarella cheese, grated

PEI lobster and dairy make this pizza elevated but approachable. We love the creamy tomato sauce and garlicky buttery lobster on this pie!


- Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add shallots and 1 clove of garlic and cook until translucent. Add cherry tomatoes and turn to low heat. Cook for 15-20 minutes, adding salt to help break down tomatoes.

- Meanwhile, make basil vinaigrette by blending shallot, basil, olive oil, vinegar and parmesan until smooth. Season with salt to taste.

- When tomatoes have broken down, blend until smooth and add cream. Set aside.

- Preheat oven to 500°F and add a pizza stone on bottom rack while preheating.

- Melt butter, add remaining garlic clove and corn and cook until corn is bright yellow. Remove and add lobster. Toss and remove from heat.

- Stretch out pizza dough on pizza stone, spread most of the tomato cream sauce, cheese and corn.

- Bake for 10-15 minutes or until golden and bubbly.

- Top with lobster, drizzle with basil vinaigrette and the remaining tomato cream sauce. Slice and enjoy immediately.

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