Steak and Lobster Panuozzo

After a long-awaited visit to Gozney HQ, the Welsh legend Chris Roberts (@flamebaster), has combined his love of land and sea to create a Steak and Lobster Panuozzo, fired up in Dome.

Using seaweed, fresh lobster, on the bone rib-eye steak, we can confirm this surf and turf sandwich tastes incredible.

Step 1:

Preheat your Gozney outdoor oven to around 400°C.

Step 2:

Season the steak with salt and oil. Oil a cast iron pan, and place in your Gozney Oven, allowing it to heat up. Remove and add in steak, return to your Dome or Roccbox.

Step 3:

Add the seaweed butter (create this by mixing the butter and dried seaweed together) and baste. Cook to your desired level. Remove and allow to rest.

Step 4:

Half a lobster, and place on a tray. Season with oil, salt and seaweed butter and place in oven until cooked through. Remove and allow to rest.

Step 5:

Open out a dough ball and cook in your Gozney Outdoor Oven. 

Step 6:

Take your flambedou, add the beef fat, light in Dome and pour over cooked flatbread.

Step 7:

Peel the lobster. Mix the with mayonnaise and lemon and cayenne pepper.

Step 8:

Slice the steak and add to the dough ball along with the lobster mix. Sprinkle with seaweed.

Step 9:

Slice and serve.

Time to fire up your Gozney Outdoor Pizza Oven and give this one a try! Don't forget to rate this recipe and share it with us on social media by using #GozneyKitchen!