Instructions

dough

Activate Yeast: Dissolve yeast in lukewarm water and let sit for 5 minutes until frothy.

Mix Dough: Combine flour and salt in a large bowl. Slowly add the water and yeast mixture, forming a shaggy dough.

Knead: Knead on a floured surface for 8-10 minutes until smooth and elastic.

First Rise: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.

Divide Dough: Punch down and shape into a ball.

Second Rise: Let dough ball rest for 20-30 minutes before shaping. While dough ball rises, cook the lobster tail.

Cooking the Lobster

Prep the Tails: Use kitchen shears to cut the top shell down the middle, stopping just before the end of the tail. This ensures even cooking and easy meat removal.

Boil: In salted boiling water, cook the lobster tail for 1-2 minutes per ounce. For example, a 6-ounce tail cooks in 6-12 minutes.

Check for Doneness: Lobster meat should be opaque and slightly pulling away from the shell.

For the Butter Mixture

Assemble Butter: In a medium bowl, combine the softened butter, miso, tarragon, chives, and lemon zest. Mix until all ingredients are well incorporated. Set aside at room temperature.

Shape & Bake

Preheat the Oven: Preheat your oven to 450°F and place a cold cast iron pan inside to heat up with the oven.

Shape the Dough: Stretch dough ball into an 8” or 10” circle, keeping the edges slightly thicker than the center.

Add Butter & Lobster: Spread the butter mixture over the center of the dough. Tear or cut the cooked lobster into pieces and distribute them evenly over the butter mixture.

Bake: Place the dough with toppings in the hot cast iron pan. Bake for 10-15 minutes, or until the crust is golden and cooked through.

Ready to Serve: Once your butter puddle flatbread is golden and crisp, remove it from the oven. Allow it to cool slightly, then finish by squeezing a fresh lemon wedge over the top.

Chef’s Notes:

• Flour Matters: Using 00 flour gives a lighter, more delicate texture, but all-purpose flour works well if that’s what you have on hand.
• Miso Butter Magic: The miso butter is the heart of this dish—it adds a deep, savory umami flavor that pairs beautifully with the sweet, succulent lobster. If you want to get ahead, you can make it in advance and store it in the fridge for up to a week.
• Lobster Timing: Lobster can become tough if overcooked. Stick to the recommended boiling time and check for that perfect opaque texture. If you prefer, you can also steam or butter-poach the tail for an even more tender bite.
• Cast Iron Advantage: Preheating the pan ensures a crisp, golden crust. If you don’t have a cast iron pan, a preheated pizza stone or baking steel will yield similar results.
• Finishing Touch: That final squeeze of lemon isn’t just for looks—it brightens the dish and balances the richness of the butter. Don’t skip it!
• Serving Suggestion: This flatbread is best enjoyed fresh from the oven while the butter is still warm and puddled in the center. Serve it with a side of chilled white wine or a light, citrusy cocktail to complement the flavors.