Lobster Flatbread is Quick and Easy

Flatbread with Lobster is special enough to serve to company, but easy enough to make for your family on a weeknight.

It's really kind of fun to put together this lobster flatbread and takes only a few minutes with a little advance prep - like pre-slicing and salting the tomatoes and removing the lobster from the tail.

Like lots of dishes I make, this one is inspired by my sister-in-law, Susan. She's a great cook and is always willing to try new things and share what she's learned.

And, by the way, I use that term "sister-in-law" just so you know she's Buddy's sister, but the truth is we are "sisters" in every sense of the word. Shrimp and Grits is one of the most popular posts here on Biscuits and Burlap and Susan definitely gets inspiration credit for that one.

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What type of bread is best for lobster flatbread?
Prepping the Lobster is Easy
Recipe FAQs
📖 Recipe
Variations on Lobster Flatbread
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Lobster flatbread is special enough for company, but so easy!

What type of bread is best for lobster flatbread?

Let's start out by talking about the actual "flatbread". Susan originally made hers on a flour tortilla, and maybe she still does. I've done that too, and it makes a quick, easy, thin and crispy crust.

When I discovered the thin, rectangular "flatbreads" in the bakery section of my grocery I started using those and loved them. They seemed to have just a little more texture than the tortilla, but were still thin and crispy.

This time I used these Naan type flatbreads, which are a little thicker. They made a beautiful and delicious lobster flatbread. But, I'm going to be honest here. Next time I will probably go back to the thinner version for this recipe.

For the Burrata and Pistachio Flatbread we like to cut it into appetizer sized pieces and the Naan works best for that.

It's just a matter of personal preference and you might like the naan version better. We used the thin artisan style rectangular crust for our Greek Style Flatbread.

lobster flatbread is easy enough to make for your family on a weeknight.

Prepping the Lobster is Easy

I use about one lobster tail per flatbread, but depending on the size of the tails, you would probably be fine with a little less. For example, these three lobster tails would produce enough meat for 4 flatbreads.

To remove the meat you cut down the center of the back (or top -- the part you are seeing in this photo) with sharp kitchen shears. Pull the shell apart and the meat comes out pretty easily. Then just wash it, pat dry and cut into bite sized pieces.

We've also got a recipe that teaches you to cook Lobster Tail in the Air Fryer. Before you leave check it out too.

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Lobster flatbread makes a hearty appetizer

This lobster flatbread can be cut into small pieces and is a hearty and delicious appetizer. We usually cut it into larger pieces and make a meal off of it. Either way, can you imagine how impressed your guests will be?

Our Burrata and Pistachio Flatbread makes an excellent appetizer when cut into smaller pieces.

If you're here you must love seafood. We have a whole collection of the best grilled seafood recipes. Check them out by clicking here.

Recipe FAQs

How long can you freeze lobster tails?

Uncooked lobster tails can be frozen in the shell for 9-12 months. After that they are usually still safe to eat! Keep in mind that lobster meat will only last in the freezer for 3-6 months if not frozen in the shell.

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