LOBSTER FLATBREAD RECIPE RECIPES

Steps:

• Pour the contents of the can of beans into a colander to drain.
• Rinse the beans in the colander under running water to get rid of excess salt from the canning process.
• Transfer the beans to a food processor or blender.
• Purée the beans in the food processor or blender until smooth. Add the water to the beans while the blender or food processor is running to thin the purée to your desired consistency season with salt and pepper.
• Mix all ingredients together, then put in a squeeze bottle.
• Purée cilantro and water in blender.
• Mix the purée of cilantro with sour cream.
• Place in squeeze bottles.
• Mix the flour and salt in the food processor. Stir together the water and oil and pour over the flour mixture. Process until a soft dough ball forms. If the dough is too stiff, add another tablespoon of water and continue to process until the dough is well kneaded, 15–20 seconds.
• Lightly dust your hands and a clean surface with flour. Turn out the dough onto the lightly floured surface and cut the dough into quarters.
• Working with ¼ of the dough at a time, roll each out to a 12-by-4-inch rectangle, dusting with flour and turning as necessary to prevent it from sticking.
• Line a large cookie sheet with parchment paper or a silicone mat. (All four flatbreads should fit crosswise on the same sheet.)
• Top with the black bean purée, mozzarella cheese and cherry tomatoes and bake for about 6 minutes in a hot (450–500 degree). Then, add the diced lobster and cook for another 4-5 minutes or until the crust is golden and crisp (10–15 minutes total time).
• *Substitute 1 cup white-wheat flour for bread flour if desired. This dough will be stiffer and take longer to form a ball.
• *For whole-wheat crust, use ½ cup bread flour and ½ cup whole wheat flour. This is delicious, but chewier and less crisp.
• Assembly:
• Once the flatbread is cooked, add the baby arugala and the two cremas over the arugala and flatbread. Cut in half, then cut across to make 8 slices.

Steps:

• In a small saucepan, melt the butter over medium heat. Add in the garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for another minute.
• Stream in the sherry, whisking constantly to incorporate the butter-flour mixture. Cook the sherry for about 2 minutes.
• Add in the heavy cream and stir to combine. Reduce the heat to low and keep the cream at just below a simmer. Cook until the cream is thickened and reduced by about half. Season, to taste, with salt and pepper.
• Preheat the oven to 425°F. Place the naan flatbreads on a baking sheet and brush them with the olive oil.
• Place the flatbreads in the oven for about 10 minutes to warm up and crisp slightly.
• One they are crisp, spread a few tablespoons of the sherry cream over the surface of each flatbread. This will serve as our sauce.
• Add the cooked lobster, fontina cheese, parmesan cheese, a couple lemon slices, and a few pickled red onions to each flatbread. Season everything with a sprinkling of salt and pepper. 
• Bake for another 10-15 minutes, or until the flatbreads are crispy around the edges, golden brown in spots, and the cheese is very melted and gooey.
• Allow to cool slightly before drizzling with more sherry cream and slicing. You can add as much or as little sherry cream as you like – it’s very rich but very delicious!
• Garnish with chives, microgreens, and more lemon. Serve while warm.