Low Carb Lobster Flatbread

Getting into warmer weather means the seafood will start flowing here. My husband is absolutely nuts for it, so it makes him happy. If we could afford to eat fish for most meals, he would become a pescatarian with no qualms. Here in the NJ, the price starts to go down for fish and shellfish in the summer since it is more readily available, so that is when we feast. I made a low carb lobster flatbread to give Marc a treat after a long day and we both fell in love. Best of all, it was simple and low carb with a cauliflower crust!

After I got the cauliflower crust in the oven to crisp up, I started on the toppings. I boiled the lobster tails first, then diced up the meat and cooked it with lots of butter, garlic, artichoke hearts and corn. Oh my goodness, the combination was fantastic!
In the same pan that I cooked the toppings, I whipped up a quick and luscious béchamel sauce. It started with a thick base of butter and flour, followed by lots of milk, garlic powder, salt and a little mustard for some great flavor.
After that, it was just a matter of assembly! I slathered the sauce on the crust before I evenly distributed all of those wonderful toppings. Finally, I sprinkled lots of parmesan cheese on top for a great finish.

That was all there was to it! The assembled low carb lobster flatbread only took about 8 minutes to meld everything together and melt the parmesan. Then I just cut it and served. Wow was it a hit! The briny, slightly sweet lobster worked so well with the sweet corn and tangy artichokes. The béchamel sauce and parmesan gave it fantastic creaminess and the crispy crust was such a wonderful base. Hope you all love this fun seafood dinner too! xoxo

Low Carb Lobster Flatbread
Low Carb Lobster Flatbread
5 from 3 votes
Low Carb Lobster Flatbread
Low Carb Lobster Flatbread
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

This low carb lobster flatbread is such a wonderful meal loaded with lobster tail meat, corn, artichoke hearts and bechamel on a cauliflower crust! 

Course: Main Course
Cuisine: American
Keyword: Flatbread, Lobster Flatbread
Servings: 4
Calories: 317 kcal
Author: Jeanie and Lulu’s Kitchen
  • 1 whole frozen cauliflower pizza crust
  • 2 large lobster tails
  • 4 tablespoons butter divided
  • 1/4 cup frozen corn kernels
  • 1 jar marinated artichoke hearts 12 ounces, drained and roughly chopped
  • 4 cloves garlic minced
  • 2 pinches salt divided
  • 2 pinches dried tarragon divided, plus additional for sprinkling on top
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/3 cup freshly grated parmesan cheese
  1. Pre-heat the oven and bake the frozen crust according to the box directions. Then start on the toppings. Fill a deep, large pan with water and bring it to a boil. Boil the lobster tails until they become a vivid red. Remove them and let them cool enough to handle. Turn off the stove temporarily and drain the water out of the pan. Remove the meat from the tail shells and dice it up small. Heat the skillet up again and add a tablespoon of the butter to it. Then add the corn, artichoke hearts, garlic and lobster meat. Season it all with a big pinch of salt and a big pinch of dried tarragon. Toss it all together well just to make everything fragrant for about three minutes, then remove it from the pan to a plate and set it aside. 

  2. Start the béchamel sauce in the same pan by adding the remaining three tablespoons of butter and the three tablespoons of flour. Whisk them together until it becomes a thick, golden paste for about 2-3 minutes. Keep whisking while you slowly pour in the milk until you have a smooth sauce. Then whisk in the garlic powder, another big pinch of salt and mustard. Let the sauce gently bubble while you whisk it often for about 10 minutes to thicken and develop flavor. Then take it off the heat to assemble the flatbread. 

  3. Slather the sauce in an even, thick layer on the baked crust. Then evenly distribute the lobster and artichoke mixture on top of the sauce. Finally, sprinkle the parmesan cheese all over the top and bake it all together for about 6-8 minutes, until it is all bubbly and the cheese has melted. Sprinkle more dried tarragon on top for a nice finish. Cut into the desired size pieces and enjoy!! 

Nutrition Facts
Low Carb Lobster Flatbread
Amount Per Serving (1 piece)
Calories 317 Calories from Fat 167
% Daily Value*
Fat 18.5g28%
Saturated Fat 10.3g64%
Cholesterol 82mg27%
Sodium 631mg27%
Potassium 107mg3%
Carbohydrates 16g5%
Fiber 1.8g8%
Sugar 6g7%
Protein 20.2g40%
Calcium 170mg17%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
This low carb lobster flatbread is such a wonderful meal loaded with lobster tail meat, corn, artichoke hearts and bechamel on a cauliflower crust! #flatbread #vegetables #lowcarb #lobster #lowcarblobsterflatbread #jeanieandluluskitchen

6 thoughts on “Low Carb Lobster Flatbread”

  1. 5 stars
    I love flatbreads, but who wants to deal with all those carbs? Thanks to this recipe, I can enjoy them again. Honestly though, you had me at lobster. 🙂

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