Moondance, I have made a couple of similar pizzas over the years, naturally I used lumpfish caviar, 2oz. jar over sturgeon and lox instead of lobster tail. I refuse to buy local lobster here as the idiot Mexican fisherman capture them illegally out of season. There will come a time when they will totally wipe out the lobster population in Banderas Bay as they have with other locations in Mexico. We have the same problem with Mexicans robbing sea turtle nests for eggs. I used crema Mexicano which is considerbly thinner in viscosity than creme fraiche and can be applied more thinly. The photo of the $1000 pizza quite frankly looks heavy handed and dense. I use very thinly sliced green onion and baby capers I rinse as toppings also. I just may have to do another here soon.