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Lobster, Red Pepper and Burrata Flatbreads… So gooood!

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Lobster, Red Pepper and Burrata Flatbreads

By Nadia Aidi
Lobster, Red Pepper and Burrata Flatbreads… So gooood!


  • 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


  • Add the 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 min turn heat off, add lemon zest, pinch of salt and herbs. Mix it well
  • 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 min 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 min so it warms up
  • Drizzle olive oil and honey. Add basil & crushed red peppers

Nutrition information is automatically calculated, so should only be used as an approximation.

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