Recipe: Lobster Flatbread

As seen on the menu at Barrenjoey House, Lobster Flatbread is a favourite for sharing!

Below we share the recipe for you to create this dish at home. We hope you enjoy!

FLATBREAD DOUGH
Makes 3 flatbreads

400g Bakers Flour 15ml Olive Oil
10g Salt
1tsp Fresh Yeast 225g Warm Water

Place olive oil and warm water in large mixing bowl. Mix in the flour, salt and yeast with hands until incorporated. Turn the mixture out onto a floured surface. Knead the dough for around 2 minutes until smooth. Divide into 3 equal parts. Roll into smooth balls, cover with a tea towel and allow to rest for 30 mins.

BECHAMEL

70g Butter
70g Plain Flour 600ml Milk
1 tbsp Dijon Mustard 1 tsp Salt
A pinch of Pepper

Melt butter in a saucepan on a low heat. Using a whisk, gradually add flour and incorporate. Mix in mustard, salt and pepper. Remove from the heat and refrigerate until needed.

LOBSTER FLATBREAD

1 portion of Flatbread Dough
80g Bechamel
150g Lobster Meat (substitute for prawn, scampi or Balmain bug) 80g Mozzarella Cheese
1 Long Red Chilli
1 tbsp Semolina

Preheat oven to its highest temperature. Lightly grease a baking tray and sprinkle with semolina. On a surface, lightly dusted with semolina, roll out a flatbread dough portion using a rolling pin. Spread with béchamel. Layer with chopped lobster meat and chopped red chilli. Place in very hot oven until cheese is melted and the base is golden.

Season with sea salt, fresh herbs and a drizzle of olive oil.