Lobster Pizza...Mmmmm

Spiny/Caribbean Lobster

One of my favourite ways to enjoy spiny lobster - besides having it prepared for me, beach side, in the Caribbean, is to have it on a pizza.

We first enjoyed this treat six years ago on the island of Bequia, which is one of the Grenadine Islands of St. Vincent.  There is a little restaurant called Mac's Pizza that serves this delicacy up.  Many sailors and visitors to the island, I'm sure, are very familiar with this pizza.  The best version (in my humble opinion) is the simplest - lobster, garlic, tomato sauce, and cheese.

It has taken a few years, but I think I have mastered the lobster pizza.  Now of course, it will NEVER taste as good without the warm breezes of the ocean blowing in the restaurant, the glasses of rum punch covered in condensation, the basket woven lamp shades, the gentle notes of Jay Goul on the stereo, the mosquitoes nipping my ankles, but you can imagine.  Last one I had was last winter, and it was so good two of us snuck in a second trip.  (Well come on, we were bored, everyone else had gone deep-sea fishing, it was a lovely afternoon, what would you have done???)

Here are my simple steps - now of course, I can't tell you ALL the secrets, you'll have to visit Mac's yourself to find out :-)

- Your favourite basic pizza dough recipe (we made enough dough for a thin crust 10-inch pizza)
- 1 c tomato sauce (we made some fresh yesterday - pureed tomatoes, olive oil and oregano)
- 2 large spiny lobster tails
- 2 large cloves of garlic, sliced
- 2 tb white wine
- 1 tb olive oil
- 1 c grated mozzarella

- Preheat your oven to 500F (if you have a pizza stone, put it in now)
- Thaw the lobster tails - cut up the underside of each tail with a pair of scissors, crack the shell open (like you're reading a book) and remove the meat - it should come out in one piece
- Cut each tail in half, then crosswise into 1/2" chunks
- In a large bow of cold water (about 3 c), add lobster meat, a splash of something acidic (lemon juice, lime juice, vinegar), a handful of coarse salt and a dash of hot sauce
- Marinate for 15 minutes only (or you will start to 'cook' the lobster meat with the acid)
- Pour off all the liquid
- Heat the oil over medium heat and gently saute the garlic slices - your goal here is NOT to brown them, just cook them until fragrant and translucent
- Turn up the heat to high - once the oil is really sizzling (before the garlic starts to burn), toss in the lobster
- Saute the lobster for 1 minute, then add the white wine
- Simmer for 1 minute, then take off the heat and strain off the liquid.  You want to save the garlic slices for the pizza as well.

Roll out your prepared dough, and make your pizza.  Sauce, lobster and garlic, and cheese.

Just before it goes into the oven

Cook your pizza until the crust and cheese are golden brown.  Enjoy!



Hope to have the Original in Bequia sometime soon :-)

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