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Jerichodaize

Lobster pizza with roasted garlic pesto

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INGREDIENTS:

makes 1- 7inch pizza)

 

1 (1.5 pound) lobster

1 uncooked 7 inch pizza shell (homemade is great)

1/2 cup Roasted Garlic Pesto (recipe below)

4 tablespoons chevre cheese

1 red bell pepper, cut into rings

1/4 cup mozzarella cheese

 

Roasted Garlic Pesto:

1 large garlic bulb

1/2 cup olive oil

4 ounces pine nuts

6 ounces fresh Parmesan cheese, grated

2 firmly packed cups fresh basil leaves, chopped

 

DIRECTIONS:

Cook and pick your Lobster. Place shell on pizza stone or pan and spread on the garlic pesto. Place pepper rings around the shell and top with the chevre cheese and lobster meat. Sprinkle evenly with mozzarella. Bake at 350 degrees for 25 to 30 minutes.

Roasted Garlic Pesto:

Slice off the top of the garlic bulb, rub with oil and wrap it in foil. Roast in 350 degree oven for 45 minutes to an hour. Remove and set aside. Place pine nuts and half of the Parmesan in a food processor and pulse 4 or 5 times. Remove the garlic from the foil and squeeze the pulp out of the cloves into the food processor. Add the basil leaves and pulse 3 or 4 more times. Add the remaining Parmesan and the rest of the oil and pulse 4 times or until smooth.

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