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Maine Lobster White Truffle Pizza


KettlePizza has created an innovate accessory for Weber® charcoal grills. KettlePizza's patented pizza cooker mounts to your grill and allows the grill to reach the high-temperatures necessary to properly cook pizza. This recipe from Chef Brian O'Hea of The Kennebunk Inn in Kennebunk, Maine is one of our summertime favorites!


Prep time
45 minutes
Cooking time
7 minutes
Total time
52 minutes

Wood Pellet Flavor -Apple, Cherry, Pecan


Store-bought or homemade pizza doughs grilled for 2 minutes on each side
2 c
heavy cream
Oz mixed herbs (basil, sage, rosemary, thyme, parsley, chives)
1⁄4 c
grated parmesan cheese
Oz cooked lobster meat: tail, knuckle and claw (cut into bite size portions)
Oz baby spinach (triple washed)
Oz roasted tomatoes
Oz shredded Havarti cheese
Oz shredded Mozzarella cheese
Oz white truffle oil


  1. Mix all herbs with the cream in large sauce pan, over medium/low heat & simmer for 45-60 minutes or until ¼ reduced.

  2. Strain herbs, whisk in grated parmesan cheese, chill & reserve.
  3. Pre-heat KettlePizza to 575-625°F.
  4. Spread a thin layer of reserved herb cream over the pizza dough(s).
  5. Place the baby spinach & roasted tomatoes on dough & top of the pizza(s) with both shredded cheeses.
  6. Cook the pizza on a pizza stone inside KettlePizza for 4-5 minutes for pre-cooked dough (5-7 minutes for fresh dough) or until cheese is bubbling & begins to brown.
  7. Using a pizza peel, remove the pizza and top with lobster meat and flash-cook pizza for 1 minute in KettlePizza to warm meat being careful not to over-cook.
  8. Remove from KettlePizza & drizzle with white truffle oil, serve, & enjoy!

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