My sister’s family is visiting from Canada so we made lobster pizza for the family reunion.

Dad even had time for a facial thanks to @Weber Grills Searwood Wood Pellet Grill which makes smoking and cooking so easy.

We smoked lobsters with garlic butter sauce at 180F (smoke boost mode) for one hour. Then turned up the heat to 250F and cooked until the internal temperature was 130F. Then, we turned the grill up to 600F and heat up the pizza stone for 20 min and finished up the pizza.

We rubbed a mix of olive oil, garlic and parsley on New York style pizza dough. Added lots of fresh mozzarella and low moisture mozzarella. Topped with lobster meat. Used zucchini and red chili peppers to shape it like a lobster. Sprinkled fresh parsley before serving.

For the lobster tail version, we precooked the dough first to firm up the base. Then added tomato sauce, fresh mozzarella and low moisture mozzarella. Added lobster tails and topped with fresh burrata cheese. Once all the cheese is melted, we added fresh basil leaves just before serving.

This was our first time trying smoked lobster and lobster pizza and it was unbelievably delicious. The best part was the cheese inside the lobster head which was infused with lobster flavor and a hint of apple smoke.

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