Inspired by the coastal seascape of the Kennebunks in Southern Maine, Chef Shanna O’Hea has received many awards and acheivements for her seafood recipes including Oprah who fell in love with her Lobster Truffle Pizza and she was recently on Beat Bobby Flay for her lobster Croque Monsiuer (now is called Madam).
Today we feature that very same recipe that became a favorite of the stars:
maine lobster white truffle pizza
Serving 2 Pizzas
(Whole-wheat pizza dough, or alternative store bought dough)
Grill the pizza dough for two minutes on each side and reserve
4 ounces Reduced Herb Cream
8 ounces Cooked Lobster Meat: tail, knuckle and claw cut into bite size portions
4 ounces Baby Spinach, triple washed
3 ounces Roasted Tomatoes
3 ounces Havarti Cheese, shredded
3 ounces Mozzarella Cheese, shredded
1 tablespoon Butter
Drizzle White Truffle Oil
Directions:
Pre-heat oven to 400 degrees
Spread a thin layer of reduced herb cream over each of the pizza doughs
Place the baby spinach on top, add roasted tomatoes
Top the pizzas with both shredded cheeses
Cook pizza on pizza stone for 8-10 minutes or until cheese is bubbling and beginning to brown
In sauté pan over medium heat warm lobster meat in butter, for one minute
Remove pizza and top with warmed lobster meat, drizzle with white truffle oil, serve
Whole-Wheat Pizza Dough
¾ Cups Water, room temperature
¼ teaspoon Dry yeast
1 Cup Whole-Wheat Flour
1 Cup All-Purpose Flour
1 Tablespoon Extra Virgin Olive Oil
¼ Teaspoon Kosher Salt
Directions:
Mix water and yeast in bowl and let bloom. Slowly sift in ½ cup whole-wheat flour and ½ cup all-purpose flour. Mix until incorporated, and place in bowl, cover with plastic wrap and rest for one hour.
With dough hook attachment mix in oil and salt and remaining 1 cup of both flours. Mix until dough forms, 2-3 minutes.
Place dough on floured board and knead for five minutes
Place dough in large oiled bowl and cover with plastic wrap in off oven.
Let dough raise for 2 ½ – 3 hours or until doubled in size
Punch down dough and divide in two balls
Place on sheet pan and cover with oiled plastic wrap, in off oven and let raise one hour
Stretch out dough to desired shape
Herb Cream:
2 cups Heavy Cream
4 ounces Mixed Herbs (basil, sage, rosemary, thyme, parsley, chives)
¼ cup Parmesan Cheese, grated
Directions:
Place all herbs in cream in large sauce pan, over medium/low heat
Simmer for 45-60 minutes or until quarter reduced
Strain herbs through fine chinois, and whisk in grated parmesan cheese
Chill and reserve