Recreating a Lobster Pizza

Last night was the first run and taste testing of the Fabulous Fortieth Anniversary Pizza and I have to admit it was not 'fabulous'.  "How bad could a lobster pizza be?" you might ask.  Bad - don't get me wrong, it was not inedible, it was just not what I wanted or expected it would be.  The taste of the roasted garlic paste over powered the delicate taste of the lobster and the sweetness of the caramelized onion was predominate.  I will re-write the recipe and we will just have to try it again.  Tough work, but somebody has to do it.  It pained me to waste an entire lobster tail on a pizza that was not perfect, but that's what recipe testing is all about.  I think I will eliminate the roasted garlic paste and use butter in which I have lightly sauteed a few cloves of garlic.  The manchego cheese was awesome, so that will stay, but I will try sauteing sliced shallots in butter with the lobster for a minute or two and eliminate the caramelized onions.  Possibly finishing with kosher salt, freshly ground black pepper, a squirt of fresh lemon juice and a hint of fresh lemon zest will complement the lobster.  I am open to suggestions on this one, so if you have had a great lobster pizza and want to share what you liked about it, I would love to hear from you.  Perla's Puttanesca Pizza is up next for testing.  Review to follow.