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Red Lobster Lobster Flatbread Recipe

The red lobster lobster flatbread recipe brings into life the dream of a seafood-lover with its correct mixture of sweet lobster meat, creamy cheese, and tangi tomatoes at a crispy flatbred base. Inspired by the popular appetizer of the Red Lobster, this homemade version provides the taste of restaurant-quality from your kitchen. Ideal as special dinner, meetings, or a high snack, it fuses coastal elegance with flatbread comfortable familiarity.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 32 minutes
Servings: 4 People
Course: Appetizer, Main Course, Snack
Cuisine: American, fusion, Seafood
Ingredients Equipment Method

Ingredients
  

  • For lobster topping:
  • 1 cup cooked lobster meat claws or tail, chopped
  • 1 tbsp butter
  • 1 garlic cloves minced
  • ½ lemon juice
  • Pinch salt and pepper
  • For flatbread base:
  • 2 Store-Kharida or Homemade Flat Breds Naan or Thin Pizza crust
  • 1 cup chopped mosherala cheese
  • ½ cup chopped provolon cheese
  • Cup feta cheese for optional, tang
  • 4 cups diasted tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 tbsp olive oil
  • Crushed red chili

Equipment

  • Oven
  • Backing sheet or pizza stone
  • Pan
  • Knife and cutting board
  • Mixing bowl

Method
 

  1. Preheat the oven at 400 ° F (200 ° C). Place a baking sheet or pizza stone in the oven, while it is hot.
  2. In a small pan on medium heat, melt butter. Add garlic and step to aromatic (about 1 minute). Add lobster meat, lemon juice, salt and pepper. Cook for 2-3 minutes. Cancel.
  3. Brush each flatbread with olive oil. Layer with mozerela, provolone and lobster mixture. Top with diasted tomatoes and cruel feta (if used).
  4. Carefully place a flatbread on a pre -hot baking sheet or stone. Bake for 10–12 minutes, or until the cheese melts and the edges are golden.
  5. Remove from the oven, sprinkle fresh basil and red chili bunch. Serve slices and hot.