- 4 Cali’flour Flatbreads
- ¾ lb cooked lobster meat
- 2 T unsalted butter, divided
- ½ c celery, diced
- Kosher salt and freshly ground black pepper
- ½ t fresh dill, minced and extra for garnish
- ½ t fresh parsley, minced
- Juice of 1 lemon and additional wedges for garnish
Pre-bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
*For a formed “shell”-invert a muffin pan and bake flatbreads cradled between cups.
Cut the lobster meat into ¾” pieces. On stovetop, heat butter in a sauté pan over medium-high heat. Add the lobster, celery, 1 t salt, and ½ t pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Remove from heat and sprinkle with dill, parsley, and half of the lemon juice. Stir well.
Divide the lobster mixture among the 4 prepared flatbreads and sprinkle with salt to taste. Garnish with additional herbs and lemon wedges. Serve hot while the rolls are crisp on the outside and the lobster filling is hot. Enjoy!