Two posted recipes in one week?! Am I slowly getting back to normal? No promises yet, but I’m definitely trying my best to keep in touch with you guys more often. Like I said on Wednesday, some settling-into-the-new-job pains have subsided and I’m slowly getting used to the schedule. It’s an adjustment and I’m still tired 24/7, but it’s working for now.
Now about this lobster flatbread recipe. The inspiration came from a frozen appetizer advertisement that I saw in a magazine roughly 2 years ago. I wish I remembered who sold those frozen flatbreads so I could compare it to my homemade version. Unfortunately, all that’s left of that picture is a scribbled line in a notepad that I lug around everywhere (you never know when you’ll need to write something down!). Not to be cocky, but I have a feeling mine tastes a lot better. You just can never beat homemade food, ya know? I love freshly baked/cooked flavor.
For this flatbread, succulent lobster and tender artichokes get tossed in garlic butter, layered onto a chewy pizza crust, sprinkled with salty Parmesan, and then baked to perfection. The flavor is outstanding. However, even though the lobster, artichokes, and cheese are delicious, the real “secret” to making this recipe shine is the garlic butter. All you need to do is simmer butter with minced garlic until the garlic softens. Then drizzle it allllll over. Yes, it seems like a lot of butter, but trust me, it’s heaven. Think of this recipes as an upscale, decadent flatbread/mini pizza. It’s majorly gourmet and totally easy (which is seriously the best combo ever).
**When it’s sizzling out of the oven, feel free to toss on extra grated cheese with the fresh parsley. You’ll love it. My folks gobbled this up so fast. **
3 tablespoons butter
4 garlic cloves (minced)
10 oz pizza dough
1-2 medium lobster tails (1 large)
1/2 cup artichoke hearts (chopped, marinated from a jar)
1 tablespoon Parmesan cheese (grated)
Salt/pepper, to taste
Parsley, to garnish
Preheat oven to 450 degrees Fahrenheit.
Fill a medium pot with about 1 inch of water, bayleaf, and a big pinch of salt. Add steamer insert. Bring water to a boil. Add lobster tails, cover, and decrease heat to medium-low. Cook for roughly 12-15 minutes. Remove from the pan. Cool slightly and slice open. Remove flesh. Dice meat. Discard shell.
While the lobster is cooking, simmer together the butter and minced garlic in a small saucepan over low heat (approx 5-10 minutes, or until garlic softens).
Roll out pizza dough. Lay onto an oiled baking sheet. Top with chopped lobster, artichokes, and drizzle with the garlic butter. Sprinkle with Parmesan cheese.
Bake for 15 minutes, or until the crust is lightly browned.
Remove from oven and sprinkle with chopped parsley.
Serve and enjoy!