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).