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Lobster Naan Pizza with Tomatoes, Asparagus, and Cheddar Cheese https://www.metro.ca/userfiles/image/recipes/pizza-naan-homard-tomates-cheddar-10750.jpg PT20M PT20M PT40M
Spread the pesto on the naan breads, then add the shredded cheese, fresh tomatoes, and asparagus tips.Cook in the oven at 350°F for 15 to 18 minutes. Broil if necessary.While it cooks, prepare the asparagus garnish. With a peeler, cut the tips of asparagus into long, thin ribbons.Put in a bowl and add the remaining ingredients: tarragon, olive oil, garlic, lemon juice, maple syrup, sambal, salt and pepper. Mix and set aside.When the pizzas are cooked, top with large chunks of the lobster meat.Add the marinated asparagus and serve immediately.Source: Cuisine estudiantine - Maude Bergeron
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pizza: 4 naan bread 1 1/2 lb lobster meat 1/4 cup (60 mL) sun-dried tomato pesto 2 cups (500 mL) shredded cheddar cheese 1 1/2 cup (375 ml) cherry tomatoes, halved tips from a bunch of asparagus asparagus garnish: remaining stems of the asparagus 2 Tbsp. (30 mL) tarragon, minced 1 Tbsp. (15 ml) extra virgin olive oil 1 clove of garlic, finely chopped juice of half a lemon 1 tsp. (5 mL) maple syrup 1/2 tsp. (2 1/2 ml) sambal oelek salt and pepper
Lobster Naan Pizza with Tomatoes, Asparagus, and Cheddar Cheese

Lobster Naan Pizza with Tomatoes, Asparagus, and Cheddar Cheese

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4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

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  • 4
    naan bread
  • 1 1/2 lb
    lobster meat
  • 1/4 cup
    (60 mL)
    sun-dried tomato pesto
  • 2 cups
    (500 mL)
    shredded cheddar cheese
  • 1 1/2 cup
    (375 ml)
    cherry tomatoes, halved
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  • tips from a bunch of asparagus

  • asparagus garnish:

  • remaining stems of the asparagus
  • 2 Tbsp.
    (30 mL)
    tarragon, minced
  • 1 Tbsp.
    (15 ml)
    extra virgin olive oil
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  • 1
    clove of garlic, finely chopped

  • juice of half a lemon
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  • 1 tsp.
    (5 mL)
    maple syrup
  • 1/2 tsp.
    (2 1/2 ml)
    sambal oelek
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  • salt and pepper
Imprimer ma sélection

Preparation

Spread the pesto on the naan breads, then add the shredded cheese, fresh tomatoes, and asparagus tips.

Cook in the oven at 350°F for 15 to 18 minutes. Broil if necessary.

While it cooks, prepare the asparagus garnish. With a peeler, cut the tips of asparagus into long, thin ribbons.

Put in a bowl and add the remaining ingredients: tarragon, olive oil, garlic, lemon juice, maple syrup, sambal, salt and pepper. Mix and set aside.

When the pizzas are cooked, top with large chunks of the lobster meat.

Add the marinated asparagus and serve immediately.

Source: Cuisine estudiantine - Maude Bergeron

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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