INGREDIENTS
12 oz. roughly chopped cooked lobster
1/2 cup loosely packed flat-leaf parsley leaves, coarsely chopped
2 TBSP fresh tarragon leaves, coarsely chopped
2 small garlic cloves, grated
2 tsp. lemon zest
2 tsp. fresh lemon juice, divided
1 large celery stalk, chopped
1 TBSP celery leaves, divided
3/4 tsp. kosher salt, divided
6 oz. mascarpone cheese
1/4 cup mayonnaise
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
Coarse cornmeal
1 pizza dough or Pillsbury pizza crust
2 TBSP unsalted butter, melted
4 oz. mozzarella cheese, shredded (about 1 cup)
2 oz. Havarti cheese, shredded (about 1/2 cup)
1 TBSP fresh chives, chopped
DIRECTIONS
Place a cast iron pizza pan or a pizza stone in oven and preheat to 500-degrees.
Put parsley and tarragon leaves into a small bowl.
Add garlic, lemon zest, chopped celery stalk and 1/2 tsp. of the salt. Stir to combine and set aside.
Stir together mascarpone cheese, mayonnaise, black pepper, red pepper, lemon juice and remaining 1/4 tsp. of salt in a medium bowl. Set aside.
Line a rimless baking sheet with parchment paper and sprinkle with cornmeal.
Place pizza dough on parchment paper and stretch into a 14x8-inch oval.
Brush melted butter over the dough.
Spread mascarpone mixture evenly over dough, leaving a 1/2-inch border.
Sprinkle mozzarella and Havarti cheeses evenly over mascarpone mixture.
Top evenly with lobster.
Carefully slide pizza onto preheated pizza pan or stone and bake in until golden brown, about 10 minutes.
Remove from oven and let stand 5 minutes.
Sprinkle evenly with parsley mixture, chives and celery leaves.
Serve in 8 pieces.
