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. 
Flatbread Lobster Roll
- Total Time: 2 hours 25 minutes
- Yield: 4-6 servings 1x
Description
This Flatbread Lobster Roll combines succulent lobster meat with homemade flatbread, drizzled with garlic butter and a squeeze of lemon for a fresh and indulgent treat.
Ingredients
- 3 cups white flour
- 1 1/3 cups lukewarm water
- 2 teaspoons yeast
- 2 teaspoons salt
- 1/4 cup butter
- 2 cloves garlic, finely chopped
- 1 tablespoon parsley, chopped
- 1 pound lobster meat (preferably claws)
- Lemon wedges, for squeezing
Instructions
- In a large bowl, mix the yeast and lukewarm water. Let it sit for a few minutes until the yeast is dissolved.
- Add the salt and flour to the yeast mixture. Work with your hands until the dough is smooth. If the dough is too dry, add a bit more water.
- Cover the bowl with a damp cloth and let the dough rise for 1-2 hours, or until it has doubled in size.
- While the dough is rising, prepare the garlic butter. In a small saucepan over low heat, melt the butter. Add the finely chopped garlic and simmer for a minute. Remove from heat and stir in the chopped parsley. If using unsalted butter, add a pinch of salt.
- Once the dough has risen, divide it into portions and roll each into a thin flatbread.
- Cook the flatbreads on a hot, dry skillet for about 1-2 minutes on each side, or until they are puffed and slightly charred.
- To assemble the lobster roll, place lobster meat on a flatbread, drizzle with garlic butter, and squeeze a lemon wedge over the top. Roll up the flatbread and enjoy.
Notes
The flatbread dough can be stored in the fridge for up to a week, making it versatile for other uses like pizza dough or small buns. If you prefer, you can use store-bought flatbreads to save time. For a richer flavor, consider using salted butter in the garlic butter sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 1 gram
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 20 grams
- Cholesterol: 80 mg
Garlic Butter
• 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!
