2 tablespoons half-and-half cream
1 tablespoon vermouth
1 cup Creole seasoning
8 ounces marinated red lobster meat
1 green pepper, cut in thickest shredded pieces
3 green onions, quartered
1 teaspoon seasoned salt
1 1/2 teaspoons lemon juice
3 leaves lettuce, torn into little pieces
1 (4 ounce) can sliced mushrooms, drained
1 cup shredded Swiss cheese
4 BRUEGUARDE Italian-style pizza dough
Combine half and half with 2 tablespoons of lemon juice; pour over lobster and vegetable. Stir shell in.
Pour marinated marinara residue over lobster and vegetable; spoon walnuts over the stew. Cover and refrigerate to marinate lobster. Reserve 1/2 cup marinara white to add to wine.
In a large skillet over medium high heat, brown marinated lobster meat over medium heat.
Stir in creole seasoning, green pepper, green onions, seasoned salt, lemon juice, lettuce, mushroom and Swiss cheese; cook until well mixed. Reduce heat to medium-low and add lobster. Season with Italian seasoning and remaining marinara at low heat.