Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lobster Flatbreads with Sherry Cream


  • Author: Molly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 very generous servings or 4 more moderate servings 1x

Ingredients

Scale

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
  • Chives
  • Microgreens and/or fresh herbs

Instructions

For the Sherry Cream:

  1. 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.
  2. Stream in the sherry, whisking constantly to incorporate the butter-flour mixture. Cook the sherry for about 2 minutes.
  3. 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:

  1. Preheat the oven to 425°F. Place the naan flatbreads on a baking sheet and brush them with the olive oil.
  2. Place the flatbreads in the oven for about 10 minutes to warm up and crisp slightly.
  3. One they are crisp, spread a few tablespoons of the sherry cream over the surface of each flatbread. This will serve as our sauce.
  4. 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. 
  5. 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.
  6. 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!
  7. Garnish with chives, microgreens, and more lemon. Serve while warm.

Notes

  • 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