Lobster Butter Puddle Flatbread

This recipe is rich, indulgent, and balanced with bright flavors—perfect for a special meal or celebration. Best served as a shared appetizer, it shines when enjoyed straight from the oven. The combination of miso butter and lobster brings together the best of both worlds: the savory, umami-rich depth of miso and the natural sweetness of tender lobster.

Serve, Tear, Dip, Eat

Yield: 2 servings

Prep Time: 2 hours (includes rise time)

Cook Time: 20-25 minutes

Ingredients:

For the Dough:

• 250 g (2 cups) 00 flour (or all-purpose flour as an alternative)

• 160 ml (⅔ cup) lukewarm water

• 1 g (¼ tsp) active dry yeast or instant yeast

• 5 g (1 tsp) sea salt

• 5 ml (1 tsp) olive oil (optional)

Lobster:

• 1 lobster tail

• salt

Butter Puddle:

• ½ cup salted butter, softened

• 1 teaspoon white miso

• 2 cloves garlic, minced

• 1 teaspoon tarragon, chopped

• 2 tablespoons chives, chopped

• 1 tablespoon lemon zest

• 1 lemon wedge (for finishing)

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.