Lobster Naan Flatbread

A non-traditional build on a traditional naan.
Servings 2


  • 1 Naan Bread
  • 5-6 oz Warm Water Lobster Tail Meat
  • 3 oz Virgin Olive Oil
  • 4 slices Cooked Bacon
  • 2 cloves Garlic
  • 1 small Shallot, Chopped
  • 1/2 tsp Crushed Red Pepper
  • 6 oz Fresh Spinach
  • 2 tbsp Fresh Parsley
  • 1/4 cup Sun-dried Tomatoes
  • 4 oz Sharp White Cheddar, Shredded
  • 8 oz Mozzarella, Shredded
  • 2 oz Freshly Grated Parmesan
  • Salt and Fresh Cracked Black Pepper to taste


  • Preheat oven to 350 degrees.

  • Spray one nonstick baking pan with cooking grease, and place naan on pan.

  • Spread olive oil evenly across entire naan and crumble a little mozzarella cheese to

  • Chop cooked lobster tail meat and set aside.

  • Spread cooked bacon in broken pieces along bottom of crust.

  • Squeeze both garlic cloves evenly around crust.

  • Chop shallot in small fine pieces and layer on top of bacon.

  • Take fresh spinach leaves and spread evenly on crust.

  • Sprinkle sun-dried tomatoes.

  • Salt and pepper to taste.

  • Layer chopped lobster tail meat.

  • Cover lobster with remaining three cheeses.

  • Sprinkle with chopped parsley and serve.

  • Bake in oven for 10-15 minutes or until golden and bubbly.