Lobster Pizza with garlic cognac mushrooms

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by Chef Ivan Flowers, Fournos Restaurant

azfamily.com

Posted on March 31, 2010 at 11:47 AM

Updated Wednesday, Mar 31 at 11:47 AM

Ingredients:
Pizza dough rolled out to 12 inches
1 cooked Maine lobster tail
1 cup sliced crimini mushrooms
12 sun dried tomatoes
8 ounces fresh mozzarella sliced thin
2 Tbsp. olive oil
1 tsp. garlic puree
1/8 cup cognac
1 tsp. parmigiano grated
1/2 cup fresh arugula
1 tsp. butter
1/8 cup Chardonnay
Juice of 1 lemon 
 
Instructions:
In a hot sauté pan with a little olive oil sauté mushrooms with garlic puree till caramelized
Deglaze with Cognac
Add butter, and then lobster with tomatoes and Chardonnay, salt/pepper to taste
 
Spread on dough and cover with fresh mozzarella and sprinkle granulated garlic on top
Place in 450 degree oven for five minutes
Take out of oven and sprinkle parmigiano and fresh arugula
Squeeze juice of 1 lemon on top

Serves four

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