Bryan Picard serves a flatbread lobster roll with garlic butter and lemon. Delicious!
By Bryan Picard
I wanted to make a lobster roll that you could actually roll. I have nothing against the classic hot-dog bread buns, but I figured flatbreads are so easy to make, why not give those a whirl? My preferred way to eat lobster is straight up with a squeeze of lemon and soaked in garlic butter. Simple but effective. It’s the same here, but rolled in a flatbread.
The flatbreads need a couple of hours to rise, so plan in advance. Don’t worry about making too much, the dough keeps well in the fridge for up to a week and it’s a triple purpose recipe; flatbreads, pizza dough, and small buns.
- 3 cups white flour
- 1⅓ cups lukewarm water
- 2 teaspoons yeast
- 2 teaspoons salt
- In a large bowl, mix the yeast and the water. Then, add the salt and flour and work with your hands until smooth. Add a bit of water if needed.
- Cover and let rise for 1-2 hours, or until it has doubled in volume. If time is on your side, you can even let it rise overnight. At this point you can store it, covered, in the fridge.
- Take a chunk of dough just a bit bigger than a golf ball, roll it on a floured surface to about ⅛?. Roll as much as you need. Flour in between the rolled flatbreads to make sure they don’t stick to each other.
- Heat up a pan. Drizzle a bit of oil and put the flatbread on. It should cook less than a minute on each side.
- Set it aside on a plate covered with tin foil so it stays hot.
• 1/4 cup butter
• 2 cloves garlic, finely chopped
• 1 tablespoon parsley, chopped
In a small saucepan, on low heat, melt the butter.
Add the garlic, simmer for a minute, and remove from heat.
If using unsalted butter, add a pinch of salt.
Roll it up
Put lobster meat on a flatbread (I used claws), drizzle with garlic butter, squeeze a lemon wedge, roll up and enjoy!