Lobster Flatbread is Quick and Easy

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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 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.

What type of bread is best?

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 Susan originally made hers on a flour tortilla, and maybe she still does.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.

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.

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This 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.

Be sure you don’t skip the step of pre-slicing and salting your tomatoes and let them sit a few minutes. This draws out the excess liquid that could make your flatbread soggy. I use this method anytime I’m baking with tomatoes.

Variations on Lobster Flatbread

How about some variations? Here are some ideas to get you started:

• use shrimp instead of, or in addition to the lobster
• use leftover, seasoned chicken
• change up the cheeses by using fontina or gouda
• add veggies, or use all veggies to make vegetarian flatbread (artichoke hearts, spinach, etc)
• add caramelized onions (yum)

Our Greek Style Flatbread Pizza is another versatile and easy recipe that everyone will love!

For a Flatbread idea with a definite southern twist, check out this Pulled Pork Flatbread recipe.

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Let us know if you try our version or change it up a bit. Happy Cooking!

If this flatbread looks good to you, we think you’ll love these too:

Spicy Shrimp & Cucumber Salad

 

Chicken Nachos with a Cajun Kick

 

Barbecue Shrimp Salad with Grilled Corn & Vidalia Onions

 

For loads of other awesome recipes, be sure to check out Meal Plan Monday