Red Lobster Lobster Pizza

Red Lobster may not be the first place you think of when it comes to pizza. But this delectable, indulgent dish allows the seafood to shine while delivering the cheesy, tomatoey flavor you crave — no trip to the restaurant required.

Copycat Red Lobster lobster pizza and a pizza cutter.

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Lobster Pizza from Red Lobster 

If you asked people about their favorite pizza toppings, you’d likely have to go pretty far down the list before you found lobster. It makes sense, as the pricey delicacy is often more associated with fine dining than humble meals like pizza. But those who’ve had Red Lobster’s Lobster and Langostino Pizza know it’s undoubtedly one of the best, especially for seafood lovers.

While menu tweaks have replaced this pizza with a flatbread version at many Red Lobster locations, there’s no need to despair for those who’d like to try the more traditional style. It’s simple to make at home, including your own dough. 

What makes Red Lobster Lobster Pizza so good?

What’s there to say about pizza? There are many reasons it’s consistently among the most popular foods in America, from the carby deliciousness of perfectly cooked dough to the contrast of melted cheese and rich tomato. 

But Red Lobster stepped things up by combining pizza with another much-beloved food, lobster, and its cousin, the langostino. The simply prepared meat is accentuated with garlic butter on the crust and luscious melted cheese on top. With just a few ingredients used, it’s easy to notice and enjoy the delicious flavors of each one.  

Why this is the best recipe for Red Lobster Pizza

While the idea of lobster pizza can sound intimidating, this easy and delicious recipe makes it straightforward enough for any home cook to pull off. Instant yeast makes it quick and easy to create a perfectly textured dough, while minimal prep is required for the toppings, as well.

Plus, using precooked lobster meat allows the pizza to come together in less than ten minutes in the oven. 

Ingredients you’ll need

All of the ingredients of Red Lobster Lobster Pizza should be pretty familiar to home cooks — with one notable exception. Fortunately, many are affordable and long-lasting pantry staples that may already be waiting in your kitchen or easily found at your local grocery store.

To make the pizza crust, you’ll need:

  • All-purpose flour (King Arthur Unbleached All-Purpose Flour is best.)
  • Instant or active dry yeast
  • Water
  • Olive oil
  • Baking powder
  • Salt

Ingredients for the pizza sauce and toppings include:

  • Shredded Italian six-cheese blend
  • Diced Roma tomatoes
  • Langostino (lobster) meat or lobster tails
  • Grated parmesan cheese
  • Butter
  • Fresh garlic
  • Fresh basil
  • Lemon (optional)

Additionally, you’ll need a bit of vegetable oil to grease the pan, as well as kosher salt and ground black pepper to season it. 

Copycat Red Lobster lobster pizza ingredients on a tray.

Ingredient notes and substitutions

There are plenty of substitutions you can make to make this recipe even more effortless. For one, you can use flatbread or prepared pizza crust or dough instead. Red Lobster makes this dish with a combination of langostino and lobster, but home cooks should feel free to use one or the other or even add alternative seafood like shrimp or calamari. 

While I recommend a shredded six-cheese blend here, any mix of Italian cheeses or a corresponding amount of a single Italian cheese (like mozzarella cheese) will work.

Those who are sensitive to dairy can even swap in non-dairy alternatives. Likewise, using an all-purpose, cup-for-cup gluten-free flour will produce a similar result that is safe for diners avoiding wheat.    

How to make Red Lobster Lobster Pizza

This delicious and straightforward recipe can be split into two portions: the crust and the toppings. 

  1. Preheat your oven (and pizza stone, if you’re using one. If not, use a baking sheet on the center rack) to 450 degrees Fahrenheit. 
  2. Combine yeast and lukewarm water in a medium bowl and stir. 
  3. Add the olive oil, flour, baking soda, and salt and mix until a slightly sticky dough forms.
  4. Split the dough into two equal portions, then pat each into a disk on a lightly floured piece of parchment or waxed paper. 
  5. Allow the dough to rest for at least 30 minutes.
  6. Once the dough has risen and the oven is almost done preheating, roll each piece of dough into a 12-inch round.
Collage of making dough for copycat Red Lobster lobster pizza.

Next, you’ll make the toppings and bake the pizza:

  1. Add the grated garlic to a bowl with the butter and microwave to melt. 
  2. Prepare a baking pan by brushing it with vegetable oil and adding a sprinkling of salt and pepper.
  3. Place a pizza crust on the pan and brush garlic butter over the surface of the pizza crust, followed by a sprinkling of parmesan cheese.
  4. Cut the basil into julienne strips.
  5. Next, add the diced, drained tomatoes, followed by the julienned basil.
  6. Drain the lobster meat and dice it into ½ to ¾ inch chunks, then portion lobster meat over the pizza.
  7. Top the lobster with the shredded cheese.
  8. Bake until the crust is browned and the toppings are heated up about eight minutes.  
Collage of making copycat Red Lobster lobster pizza.

All that’s left is to let the pizza cool, slice a few lemon wedges for seasoning, and dig in! 

Copycat Red Lobster lobster pizza sliced.

Tips for the best Red Lobster Lobster Pizza

  • Placing the pizza dough on a preheated surface like a heated pizza stone or pizza plate will help it set up extra crispy. 
  • It’s important to squeeze any excess moisture from the seafood. If you don’t, it can form a pool on top of your pizza as it cooks, ruining the texture.
  • If your tomatoes are extra watery, blot excess moisture from them with a paper towel.

What to serve with Red Lobster Lobster and Langostino pizza

Aside from the mouthwatering taste and simple process to make it, this lobster pizza’s versatility is one of its strongest suits. For those who need a fresh contrast to this decadent, indulgent pizza, pair it with a Caesar or house-style salad or a serving of steamed or roasted veggies. 

Or, double down on the carby, Italian-focused side of the recipe with garlic bread, breadsticks, or even some of Red Lobster’s famous cheddar bay biscuits

It’s also a perfect part of a seafood feast, working well alongside options like fried shrimp, shrimp cocktail, fried or grilled calamari, mussels, clams, or oysters. 

How to store Red Lobster Pizza

For most people, storing leftover pizza isn’t a great mystery. But there are some steps that can help keep your remaining slices of lobster pizza at their best for the longest time possible. 

First, allow the pie to cool to room temperature before storing. If possible, package the pizza in an airtight container. However, it’s also possible to wrap larger, uncut portions of the pizza in aluminum foil or plastic wrap. Store it in the fridge, and enjoy it within three to four days.

If you’d like to save your pizza for longer, freeze it instead. It’ll stay at its best for up to two months.  

What’s the best way to reheat this pizza?

While many enjoy a slice of cold pizza now and then, it’s simple to reheat it, too. For the best texture, place your leftover pizza on a baking sheet in a 375-degree Fahrenheit oven. Typically, it’ll take around ten minutes to reach the proper temperature.

For those in a rush, it’s also possible to reheat your Red Lobster pizza in the microwave, using short 30-second bursts until it’s ready. Pizza that’s been frozen should be defrosted in the refrigerator overnight before reheating. 

Copycat Red Lobster lobster pizza on a pizza peel.

More Red Lobster copycat recipes

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Check out more of my easy seafood recipes and the best copycat Red Lobster recipes on CopyKat!

Copycat Red Lobster lobster pizza and a pizza cutter.

Red Lobster Lobster Pizza

Make an incredible lobster pizza like Red Lobster with this copycat recipe.
5 from 2 votes
Print Pin Rate Add to Collection
Course: Appetizer, Main Course
Cuisine: American
Keyword: Red Lobster Recipes
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 257kcal


Pizza Crust

  • 2/3 cup lukewarm water (152 grams)
  • 1 1/2 teaspoons instant yeast or active dry yeast
  • 2 cups King Arthur Unbleached All-Purpose Flour (240 grams)
  • 1 teaspoon baking powder
  • 1/2 to 3/4 teaspoon salt
  • 3 tablespoons olive oil (35 grams)

Pizza Toppings and Assembly

  • 4 tablespoons butter
  • 1 teaspoon grated garlic
  • 2 tablespoons grated Parmesan cheese
  • 4 ounces Roma tomatoes (about 2 to 3 tomatoes, diced and drained)
  • 2 tablespoons fresh basil
  • 4 ounces langostino lobster meat cut into 1/2- to 3/4-inch pieces and drained
  • 1/2 cup shredded Italian six-cheese blend
  • vegetable oil for the pizza stone
  • Kosher salt and ground black pepper for the pizza stone
  • 1/2 lemon optional


  • Preheat the oven to 450°F with a pizza stone on the bottom rack, if you’re using one.
  • In a medium bowl, whisk the lukewarm water with the yeast until the yeast dissolves. Add the flour, baking soda, salt, and olive oil and stir until you have a cohesive, somewhat sticky dough. The dough should be easy to work with and only mildly sticky. If it’s sticking to your fingers, add additional flour.
  • Divide the dough in half. Pat each half into a disk and place on a lightly floured piece of parchment or waxed paper. Let the dough rest for 30 minutes while the oven is heating.
  • On a lightly floured surface, roll out each piece of dough into a very thin 12-inch round.
  • In a small microwaveable dish, melt the butter with the grated garlic. Stir.
  • Lightly brush the pizza rounds with the garlic butter. Sprinkle the Parmesan cheese over the garlic butter and sprinkle the tomatoes evenly over the cheese.
  • Julienne the basil by stacking the leaves on top of one another and slicing them into 1/8-inch strips. Do not chop. Sprinkle the julienned basil evenly over the diced tomatoes.
  • Sprinkle the lobster meat evenly over the tomatoes and sprinkle the Italian cheese blend evenly on top.
  • Place one of the pizzas on a baking pan and bake for about 8 minutes, or until the crust is brown and the toppings are heated through. Remove from the oven and repeat with the second pizza.
  • Cut each pizza into 8 slices and serve with lemon wedges, if desired.


You can use a pizza stone. Heat the pizza stone in the oven, while the oven preheats.  Transfer the rolled-out dough to it and assemble the pizza as directed. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are heated through.


Calories: 257kcal | Carbohydrates: 25g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 318mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. J1

    Um… this is the EXACT same recipe that Red Lobster has publicly available on their web site.
    So, I kind of fail to see the point of this.

    • Denise

      Savanna – it would not have the same taste or texture as the tortilla. I used to work at Red Lobster – and they are wonderful!

5 from 2 votes (1 rating without comment)

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