Lobster Pizza with Potato Foam

Take lobster to the next level; just reading this recipe will leave your mouth watering! The potato foam, savoury sauce and Nova Scotia lobster come together to make this delicious pizza. Pair it with Blomidon Estate Winery‘s incredible 2011 Brut Réserve Traditional Method Sparkling for a wonderful combination that you will want to have time and time again!

Ingredients

 220 g fresh pizza dough
 1/4 cup béchamel sauce
 90 g full milk mozzarella, shredded
 80 g lobster
 10 g dulse
5 g green onion
20 ml potato foam

Ingredients – Potato Foam

 1  potato, roughly chopped
2 eggs
1 cup coffee cream

Ingredients – Béchamel Sauce

 60 g unsalted butter
60 g bread flour
1 tbsp onion, finely chopped
 1 cup milk
salt and pepper to taste

Wine Pairing

2011 Brut Réserve Traditional Method Sparkling by Blomidon Estate Winery

Sparkling wine goes with almost anything, including pizza! The rich, toasty notes of this aged bubbly complement yeasty crust, while the crisp acidity and citrus notes balance the creamy béchamel and rich lobster perfectly. Bon Appetit!

Directions

Preparation time: 40 minutes

Serves: 4

Béchamel Sauce

  1. Melt butter in a sauce pot on low to medium heat. Whisk in flour and leave “blonde” – do not let it turn brown.
  2. Add onion and milk, then salt and pepper to taste.
  3. Gently simmer for ten minutes. Fold in zest of lemon.
  4. Remove from heat when sauce is thickened.

Potato Foam

  1. Boil 1 roughly chopped potato and two eggs for 20 minutes.
  2. Strain, reserve the water (around 250 ml).
  3. Mix water with coffee cream.
  4. Using either a steamer or an immersion blender, mix air into the liquid. This is done by just barely submerging the end of the device into the liquid and allowing it to froth and foam (the foam will expand to two or three times its size).
  5. Once whipped, spoon foam onto the finished pizza.

Pizza

  1. Preheat oven to 425 F.
  2. Stretch dough into a 12-inch round on a pizza pan.
  3. Spread béchamel sauce evenly over dough using the back of a large spoon.
  4. Add mozzarella and lobster.
  5. Bake 10-12 minutes or until crust is golden brown. Finish with broiler if necessary.
  6. Once removed from oven, cut and garnish with dulse, then foam and green onion.

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Local Source Guide: 

Seafood: Afishionado Fishmongers, Clearwater Seafoods Retail Stores, Comeau’s Sea Foods, Evan’s Seafood & Restaurant, Fisherman’s Market, Halls Harbour Lobster Pound or Masstown Market

Local Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market, or any of the Farmers’ Markets of Nova Scotia

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Recipe provided by:  Morris East Restaurant

This recipe is featured in our 2019 Taste of Nova Scotia Culinary Guide.

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