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This recipe isn’t just a meal, it’s an experience! Burrata Flatbread perfect for a laid back dinner or a lovely lunch that dares to break up the midday monotony, this dish promises a satisfying bite with every slice. So get you fork ready (or just your fingers, no judgement here), appetite set, and get ready to indulge in a flatbread that is anything but flat!
Why You’re Going to Love Burrata Flatbread
The tender, juicy lobster paired with the creamy, melt-in-your-mouth burrata is just divine. You mix that with the smokey sweetness of the roasted red pepper and you have an unstoppable trio. But this meal isn’t done yet. It has one more surprise for you. A crispy flatbread toasted to golden perfection, that offers a delightful crunchy contrast to the soft lavishness about. You are in for a special treat with this one.
How To Prepare Burrata Flatbread
🫑 Prepare the sauce: Blend red peppers, garlic, olive oil and basil until smooth. Season to taste. Simmer in the pan for about 15 minutes until thickened, then whisk in the butter and mascarpone.
🦞 Cook the Lobster: In the skillet, melt butter, add shallots and smoked paprika. Cook until shallots are translucent. Add lobster, cook for a minute, then turn off heat and stir in lemon zest, salt and herbs.
🫓 Assemble the Flatbread: Place naan on baking dish lined with parchment paper. Spread the prepared sauce and grate a generous amount of Romano cheese on top. Bake at 375°F for 20 minutes until edges are golden brown.
🧅 Add Toppings: Top with the lobster-shallot mixture and burrata, then bake for an additional 2 minutes to warm through.
🌿 Finish and Serve: Drizzle with olive oil and honey and garnish with basil and crushed red pepper.
Substitutions and Variations
- If Burrata is unavailable, you can use fresh mozzarella, ricotta cheese or your cheese of choice instead.
- To switch up the protein, cooked shrimp, crabmeat or even chicken can be used.
- If you would like to make this gluten-free you can buy a gluten-free flatbread and you’re good to go!
- If you want a Tomato Burrata Pasta instead, try my recipe here.
Chef Nadia’s Tip
If you are using frozen lobster, make sure it is thawed properly and patted dry as to prevent sogginess.
Similar Recipes
Mains
Lobster Spaghetti
Mains
Lobster Orzo
Appetizers
Seafood Stuffed Potatoes
Sandwiches
Mini Lobster Rolls
Common Questions
Once you assemble it, it is best to enjoy right away. However, you can prepare the red pepper sauce as well as the lobster ahead of time and assemble and bake just before serving.
A salad or steamed vegetables are great on the side. If you’re looking for a heartier meal, serve it with a side of pasta and simply toss it in olive oil and garlic.
Yes! Use a gluten-free flatbread and you’re good to go!
I really love both Local Hive honey and Nature’s Nate honey.
Burrata Flatbread
Ingredients
- 7-8 large roasted red bell peppers
- 3 small garlic cloves
- 7 basil leaves, plus more for topping
- 1/4 cup olive oil, more for drizzling
- 4-2 oz burrata balls
- 4 Tandoori Naan, chef’s line
- 8 oz fully cooked lobster meat
- 4 tbsp unsalted butter, Glenview Farms
- 1/4 cup mascarpone
- 1 shallot, minced
- 3 tbsp chives, chopped
- 2 tbsp tarragon, chopped
- 1 tbsp smoked paprika
- Romano cheese to taste
- 1 lemon, zest
- Honey to taste
- Crushed red peppers to taste
- Salt and pepper to taste
Instructions
- Add red peppers, garlic, olive oil and basil leaves to a food processor or blender. Blend until very smooth and season to taste.
- Add the sauce to a pan and bring to a simmer. Reduce for about 15 min, stirring often or until it fully coats the back of a spoon. Turn heat off and whisk in 1 tbsp butter and mascarpone.
- In a small skillet, heat up remaining butter. Once bubbling, add in the shallots and smoked paprika. Lower heat to medium and let the shallots cook until translucent. Add in lobster and cook for 1 minute. Turn heat off Add lemon zest, pinch of salt and herbs. Mix it well.
- While your lobster shallot mixture simmers, place your naan onto a baking dish with parchment paper. Spread some sauce onto them and grate PLENTY of romano cheese. Bake at 375°F for 20 minutes or until golden brown. You want the edges a bit brown so it isn’t soggy.
- Top the naan with the lobster shallot mixture and burrata. Bake for 2 more minutes so it warms up.
- Drizzle olive oil and honey. Add basil & crushed red peppers and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
