Is there anything more delicious than a flatbread?
I mean it. I LOVE a flatbread. Of any kind. Topped with just about anything.
There’s something elegant about eating a mini pizza-esque bite. It’s lighter than traditional pizza but still packs a flavor punch. And a satisfying carby effect.
We have a favorite local take out spot, and they offer everything from artisanal pizza to incredible salads to sandwiches to seafood. One thing we almost always order is one of their flatbreads.
They’re delicious and satisfying but feel a little lighter than a pizza. We often order salads and a flatbread to share. It’s the perfect light dinner. We joke and call it “salad with flatbread croutons.”
Today’s flatbread isn’t exactly….light. I mean, it is and it isn’t. There’s cheese and cream involved, but the experience of eating this lobster flatbread is not heavy-in-your-stomach rich. It’s still light and bright tasting. And the lobster remains the star.
This recipe comes together in about 30 minutes, which makes for a fantastic quick and easy summer meal.
Which leads me to confession time.
Lobster, while I do appreciate it, is not my favorite seafood. I know. I KNOW.
A few people in my life think I am insane, but I would much rather eat crab or scallops or shrimp. I LIKE lobster, but I don’t LOVE it. It’s just not something I get overly excited about.
That said, I do think it works really well in certain dishes. Like this one! It’s meaty and buttery and works so well with the flavors of sherry, fontina, and lemon going on here. It’s also fairly easy for me to find freshly cooked lobster meat at my local stores, which makes making this meal (and other lobster dishes) SO much easier.
The flatbread itself is fairly simple. I like to use naan bread from the store. If you can, get the roasted garlic flavor. The garlic pairs incredibly with the seafood and sherry here.
I like to warm up the flatbreads a bit in a hot oven before topping them. Get them nice and crispy!
While that happens, I make a simple sherry cream. The sherry cream is, as one might expect, the best part of this recipe. In my humble opinion. We’re going to use it as the base “sauce” for the flatbreads and also for drizzling over top at the end.
I make a garlic-flavored roux (butter and flour) in a small pot and stir in sherry and cream. It cooks for a few minutes until it is slightly thickened and reduced. I dare you not to eat it with a spoon. It’s DANGEROUSLY delicious.
All that’s left to do is assemble the flatbreads!
Once they get a little crispy in the oven, we spread a few tablespoons of the sherry cream over the surface. And then top that with the cooked lobster, shredded fontina and parmesan cheeses, a few lemon slices, and a few pickled red onions.
The pickled red onions really help cut all the richness here, and I HIGHLY recommend them. Here’s my go-to recipe for them. I always have a jar in my fridge. We eat them in and on so many things.
Into the oven the flatbreads go – for another 10-15 minutes, just to get crispy on the edges and melty and gooey in the centers.
When they come out, drizzle a little more of that sherry cream magic over top and garnish with chives, microgreens, and a spritz of fresh lemon juice.
Dinner is served.
Quick and easy but elegant and impressive as well. Oh, and most importantly, DELICIOUS.
For the Sherry Cream:
- 1 tablespoon butter
- 1 garlic clove, finely minced or grated
- 1 tablespoon flour
- ¼ cup dry sherry
- ¾ cup heavy cream
- Salt and pepper, to taste
For the Flatbreads:
- 2 roasted garlic naan flatbreads (you can use plain, too!)
- 2 teaspoons of olive oil
- 1½ cups cooked lobster meat (see Note)
- 1½ cups grated fontina cheese
- ½ cup grated parmesan cheese
- Lemon slices
- Pickled red onions
- Microgreens and/or fresh herbs
For the Sherry Cream:
- In a small saucepan, melt the butter over medium heat. Add in the garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for another minute.
- Stream in the sherry, whisking constantly to incorporate the butter-flour mixture. Cook the sherry for about 2 minutes.
- Add in the heavy cream and stir to combine. Reduce the heat to low and keep the cream at just below a simmer. Cook until the cream is thickened and reduced by about half. Season, to taste, with salt and pepper.
For the Flatbreads:
- Preheat the oven to 425°F. Place the naan flatbreads on a baking sheet and brush them with the olive oil.
- Place the flatbreads in the oven for about 10 minutes to warm up and crisp slightly.
- One they are crisp, spread a few tablespoons of the sherry cream over the surface of each flatbread. This will serve as our sauce.
- Add the cooked lobster, fontina cheese, parmesan cheese, a couple lemon slices, and a few pickled red onions to each flatbread. Season everything with a sprinkling of salt and pepper.
- Bake for another 10-15 minutes, or until the flatbreads are crispy around the edges, golden brown in spots, and the cheese is very melted and gooey.
- Allow to cool slightly before drizzling with more sherry cream and slicing. You can add as much or as little sherry cream as you like – it’s very rich but very delicious!
- Garnish with chives, microgreens, and more lemon. Serve while warm.
- I buy cooked lobster meat from the seafood department at my local store. If this is not an option for you, I recommend buying one large or two smaller lobster tails and cooking them in salted boiling water until they turn red and begin to curl. A general rule of thumb is to cook lobster tails for 1 minute per ounce. So if you are cooking one 8-oz tail, cook it for roughly 8 minutes. Cool in ice water, cut off the shell using sharp kitchen shears, and chop up the tail meat to use on the flatbreads. This will add roughly 20-30 minutes of time to your overall prep.
- Category: dinner
Keywords: lobster flatbread with sherry cream, cheesy lobster flatbreads, sherry and lobster flatbreads