There’s no better way to love yourself than by putting lobster on pizza.

Lobster Polenta Pizza with Sun Dried Cherry Tomatoes I howsweeteats.com

You should probably do it. Today.

Sometimes I’m a lobster purist. A lobster a-hole if you will. I mean, I’ve always been down with lobster mac and cheese (in fact I’m making it tomorrow because I make it every good Friday) but lobster in other things used to grind my gears because I simply wanted it doused in warm butter and shoved in my face.

Lobster Polenta Pizza with Sun Dried Cherry Tomatoes I howsweeteats.com

Oh, but my mom used to get lobster romano at a restaurant on the weekends when I was a kid and even at the age of ten I was already stealing those leftovers. Talk about grinding gears.

Then last summer, I had the best lobster roll known to man in Nantucket (think big fat lobster chunks, melted butter and toasted, buttery brioche, no mayo) and later in the fall I had some fabulous lobster tacos in Cleveland.

Apparently now I will eat lobster in or on anything, which is how it should be.

Lobster Polenta Pizza with Sun Dried Cherry Tomatoes I howsweeteats.com

This pizza is another one of the brunch recipes that I’m sharing from my spring video with DeLallo… and quite possibly the most devoured one of the day.

I made an all-polenta crust and actually ended up using the DeLallo instant polenta. Um, three minute polenta? What what? I’ve made polenta more times than I can count this year (with an extra indulgent version coming in the cookbook) but had never tried their three minute version. And it’s perfect. Literally done in three minutes,  even less.

So I made a big pot and did it a few different ways. You can make four mini pizzas, two smaller pizzas or one ginormous eat-all-the-emotions pizza. You want to make sure that as soon as your polenta is cooked, you spread it in a thin layer on a baking sheet and toss it in the oven.

Then quickly sauté some lobster in butter. Duh.

Lobster Polenta Pizza with Sun Dried Cherry Tomatoes I howsweeteats.com

And pull out these dried cherry tomatoes. I was never a fan of sun dried tomatoes until I had these. They aren’t too far off from the peppers I raved about earlier this week but they are so.dang.good. True to form, the cherry tomatoes are a tad sweeter so obviously I’m all over that. And being just semi dried, they aren’t too waxy which is why I never cared for other versions. Therefore… onto my pizza you go!

The bottom layer of the pizza is a roasted garlic mascarpone topped with freshly grated fontina. I ripped that idea from my white pizza grilled cheese. Roast two big bulbs of garlic, try not to squeeze the cloves straight into your mouth and instead throw them in a bowl of mascarpone. Mix mix mix. Spread spread spread. This will essentially melted into your crust with the fontina melting on top.

Dead. Just dead.

After baking the whole darn thing, it’s covered in a mini shower of basil leaves which are a lot cuter than the shower of snow flakes outside my window in APRIL. I’d rather it shower herbs in real life. Make it happen.

Lobster Polenta Pizza with Sun Dried Cherry Tomatoes I howsweeteats.com

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Lobster Polenta Pizza with Sun Dried Cherry Tomatoes

Yield: serves 4

Total Time: 1 hour

Ingredients:

1 box delallo's instant polenta
8 ounce mascarpone cheese, at room temperature
2 heads roasted garlic
8 ounces fontina cheese, freshly grated
1 tablespoon olive oil
2 tablespoons unsalted butter
2 to 4 lobster tails, raw and removed from shell (use as many as you want!)
1 jar dellalo's semi dried cherry tomatoes
fresh basil leaves for topping
freshly grated parmesan cheese for topping

Directions:

Preheat oven to 425 degrees F.

Prepare the polenta (the dellalo instant version has about 1 cup of dry polenta I believe, but you can cook any kind of polenta you want as long as it's spread in a thin layer) until it is just thickened, then spread it out into a thin layer on a nonstick baking sheet. Bake the crust for 20 to 25 minutes, or until it is slightly crispy and set in a crust. Remove and let the crust cool slightly.

Add the mascarpone to a bowl. Squeeze the roasted garlic cloves into a smaller bowl and add a pinch of salt, then mash well with a fork. Add the garlic to the mascarpone and stir until combined.

Heat a large skillet over medium heat and add olive oil and butter. Add the lobster tails and cook until they are just opaque and bright red in color - be sure to not over cook since they will cook more in the oven. Remove from heat immediately and sprinkle with a pinch of salt and pepper. Allow to cool slightly then chop into pieces.

To make the pizza, spread the roasted garlic mascarpone over the crust, leaving an inch or so around the ends. Sprinkle three quarters of the fontina on top, then add the lobster pieces and the cherry tomatoes. Sprinkle the remaining cheese on top. Bake for 15 to 20 minutes, or until the cheese is bubbly and the crust is crispier. Remove from the oven and sprinkle with fresh basil leaves and parmesan cheese. Cut into slices. Serve immediately.

Lobster Polenta Pizza with Sun Dried Cherry Tomatoes I howsweeteats.com

If not, eat lobster.

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36 Responses to “Lobster Polenta Pizza with Sun Dried Cherry Tomatoes.”

  1. #
    1
    Belinda@themoonblushbaker — April 17, 2014 @ 7:12 am

    All these alternate pizza bases have me wanting to eat pizza all week! That has to be Another pizza mind blow that call for a Friday pizza party. No wonder you are mind blown; those flavors you describe are all addictive

    Reply

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    2
    Angela @ Eat Spin Run Repeat — April 17, 2014 @ 7:16 am

    Wooooah, you fancy, huh? This sounds great! I’ve only had lobster twice in my life (I think), mainly because my parents never cooked it (I don’t ‘think either of them would know how) and because in restaurants, I’m typically a salmon girl. Having said that, I’m kinda loving this lobster pizza idea. Oh, and that steamy polenta shot? Ahhhhmazing. :)

    Reply

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    3
    Medeja — April 17, 2014 @ 7:24 am

    This pizza sounds really fancy!

    Reply

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    4
    Molly (Yes to Yolks) — April 17, 2014 @ 7:30 am

    The most adventurous thing I’ve done with polenta is form it into patties and pan-fry it (delicious). Never tried the pizza crust thing! Sounds intriguing. LOVE the flavors going on here. Lobster. Roasted garlic. Fontina. Basil. All my fav things in one! Love it.

    Reply

  5. #
    5
    Wenderly — April 17, 2014 @ 8:05 am

    I.

    I.

    I.

    I am speechless.

    Totally enamored with the deliciousness that I have just witnessed.

    I will be making this little pretty! Thank you! xoxo

    Reply

  6. #
    6
    DessertForTwo — April 17, 2014 @ 8:45 am

    Yeah, hi. Coming to your house for Easter. Feed me all the lobster.

    Reply

  7. #
    7
    Lisa @ Simple Pairings — April 17, 2014 @ 9:10 am

    Gosh. Anything more indulgent than putting lobster on pizza? What a great idea!

    Reply

  8. #
    8
    Crystal | Apples & Sparkle — April 17, 2014 @ 10:10 am

    Wow! So much yum! I am craving this at 7:30 in the morning! : )

    Reply

  9. #
    9
    Heather P @The Owl with the Goblet — April 17, 2014 @ 11:09 am

    I think I just died and went to heaven!!! his looks like the most amazing thing I have ever seen!!!

    Reply

  10. #
    10
    tara — April 17, 2014 @ 11:56 am

    i had no idea you could make polenta pizza crust ? as a celiac who cant eat gluten this could be life changing. what does it taste like ? consistency ? can you pick it up ? would it be good with just regular marinara and pepperoni ?

    Reply

  11. #
    11
    Katrina @ WVS — April 17, 2014 @ 12:18 pm

    You made my freaking week with this pizza!! So flipping creative Jess! Totally makes me want to swear.

    Reply

  12. #
    12
    ami@naivecookcooks — April 17, 2014 @ 12:36 pm

    this pizza!!! I need to try polenta pizza soon :)

    Reply

  13. #
    13
    Averie @ Averie Cooks — April 17, 2014 @ 12:41 pm

    Lobster on pizza. With sundried tomatoes. This may be your best pizza ever! Such an awesome flavor combo and I would love a slice! pinned

    Reply

  14. #
    14
    Heather — April 17, 2014 @ 2:15 pm

    This is amazing and so creative! And any mention of your cookbook gets me into a tizzy of excitement for you! Can’t wait:)

    Reply

  15. #
    15
    Sammi @Sammi Sunshine — April 17, 2014 @ 2:36 pm

    The first time I ever tried lobster, I was in Maine and it was fresh out of the ocean. I live right in the middle of the U.S., so lobster is never as fresh as that, and I haven’t found any lobster that I like! Any suggestions? Tips?

    Peace & Sunshine,
    Sammi at Sammi Sunshine- A Food Blog

    Reply

  16. #
    16
    Shannon Dunne — April 17, 2014 @ 3:49 pm

    Oh my gosh… is this heaven? Because it looks like it.
    I can almost smell that lobster from here.
    PINNED THIS!! :)

    Reply

  17. #
    17
    Candace @ The Wheatless Kitchen — April 17, 2014 @ 3:59 pm

    DYING over this pizza. I will definitely be shoving lobster polenta pizza into my face THIS weekend.

    Reply

  18. #
    18
    Polly @ Tasty Food Project — April 17, 2014 @ 6:39 pm

    Lobster and pizza together??! I’m sold! That sounds delicious!

    Reply

  19. #
    19
    Molly @ Doughvelopment — April 17, 2014 @ 7:15 pm

    I’ve got to try polenta crust, it keeps popping up on my food radar!
    I wish more Delallo products were available near me, they all sound so perfect!

    Reply

  20. #
    20
    Lindsey @ American Heritage Cooking — April 17, 2014 @ 9:48 pm

    only you would put lobster on a pizza!! This looks fabulous! So inventive and I can’t wait to try it! That crust!! I’m dying!

    Reply

  21. #
    21
    HeatherChristo — April 18, 2014 @ 8:16 am

    this makes me so happy!! I have been experimenting with polenta pizza for my daughters allergies (yay for polenta!) but none of mine look even close to this good!? I am so excited to try it with LOBSTER!!

    Reply

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    22
    Kaysha Comfort — April 18, 2014 @ 10:40 am

    This is genius!

    I love me some polenta, but pizza crust made out of polenta…who are you and how did you get so smart! Not to mention the toppings on this pizza are equally delicious. I mean really this whole recipe sound out of this world! I’m currently working on getting my digestive system right and am being put on a food allergy “diet”. Which includes reducing gluten…this recipe is perfect for me! Thank you so much for sharing!

    That Comfort Girl

    Reply

  23. #
    23
    Sophia @ NY Foodgasm — April 18, 2014 @ 11:19 am

    This is like a slice of heaven! I want some NOW! So amazing!

    Reply

  24. #
    24
    Larry — April 18, 2014 @ 3:54 pm

    This would be perfect with bellinis! GIVE ME ALL THE BELLINIS AND LOBSTER PIZZAS!

    Reply

  25. #
    25
    Phi @ The Sweetphi Blog — April 18, 2014 @ 6:30 pm

    This pizza is making my mouth water…seriously…the pictures? the description…I feel like I need to go the grocery store RIGHT THIS SECOND to make this! Thanks for posting, looks and sounds amazing!

    Reply

  26. #
    26
    Emily @ Life on Food — April 20, 2014 @ 8:19 am

    I am from Maine and lobster just makes everything better. This pizza looks divine!

    Reply

  27. #
    27
    Jaclyn — April 20, 2014 @ 12:50 pm

    I totally admire your creativity with food! This looks amazing! Beautiful photos too!

    Reply

  28. #
    28
    bev @ bevcooks — April 24, 2014 @ 4:41 pm

    I want to go to third base with that.

    Reply

  29. #
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    Eleanna @ Foodaki — April 26, 2014 @ 2:54 pm

    This probably is the most original and imaginative pizza I’ve ever seen!

    Reply

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