Lobster Flatbread
Flatbread with lobster is impressive enough to serve company, but easy enough to make for your family on a weeknight. Lots of variation ideas are included.
Ingredients
- 1 lobster tail
- 1 flatbread
- olive oil for brushing
- 2 Roma tomatoes or Campari, sliced and salted
- 1 clove garlic minced
- Parmesan cheese grated, to taste
- basil and/or oregano fresh or dried
- 5-6 thin slices mozzarella cheese
- salt and pepper to taste
Instructions
- Slice tomatoes, salt the slices and set aside for 20-30 minutes.
- Remove meat from lobster tails, wash, pat dry, and cut into bite-sized pieces.
- Brush the flatbread with olive oil, salt if desired, and garlic.
- Place flatbread in preheated 425 degree oven for about 2 minutes.
- Pat tomatoes dry and lay on flatbread.
- Layer with mozarella, lobster, parmesan, herbs and salt and pepper.
- Bake at 425 degrees for 8-10 minutes for thin flatbread or 12-14 for thicker bread (or until lobster is done).
Notes
Top with a drizzle of high quality olive oil and a sprinkle of extra parmesan if you like!
Nutrition
Serving: 0.5flatbreadCalories: 100kcalCarbohydrates: 14gProtein: 8gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 42mgSodium: 260mgPotassium: 242mgFiber: 1gSugar: 2gVitamin A: 535IUVitamin C: 9mgCalcium: 65mgIron: 1mg
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