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:
- 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.
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner
Keywords: lobster flatbread with sherry cream, cheesy lobster flatbreads, sherry and lobster flatbreads