Flatbread Lobster Roll

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

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• Author: Bryan Picard
• 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.

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Ingredients

Units USM Scale 1x2x3x

• 3 cups (720 ml) white flour
• 1 1/3 cups (320 ml) lukewarm water
• 2 tsp yeast
• 2 tsp salt
• 1/4 cup (60 g) butter
• 2 cloves garlic, finely chopped
• 1 tbsp parsley, chopped
• 1 lb (450 g) lobster meat (preferably claws)
• Lemon wedges, for squeezing

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Instructions

1. In a large bowl, mix the yeast and lukewarm water. Let it sit for a few minutes until the yeast is dissolved.
2. 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.
3. Cover the bowl with a damp cloth and let the dough rise for 1-2 hours, or until it has doubled in size.
4. 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.
5. Once the dough has risen, divide it into portions and roll each into a thin flatbread.
6. Cook the flatbreads on a hot, dry skillet for about 1-2 minutes on each side, or until they are puffed and slightly charred.
7. 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

Find it online: https://honestcooking.com/flatbread-lobster-roll-recipe/

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!

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Frequently Asked Questions