3 ratings

Lobster Flatbread

La Marina's executive chef Kelvin Fernandez created this nice and summery lobster flatbread. It's a great starter...

La Marina's executive chef Kelvin Fernandez created this nice and summery lobster flatbread. It's a great starter if you're hosting an alfresco dinner party.


For the black bean purée:

  • 1 14-ounce can of black beans
  • Salt, to taste
  • Pepper, to taste
  • 3 Ounces water

For the sriracha crema:

  • 1/4 Cup sriracha
  • 1 Cup sour Cream
  • 1 Ounce water

For cilantra crema:

  • 2 bunches of cilantro
  • 3 Ounces water
  • 1 Cup sour cream

For the flat bread

  • 1 Cup flour, plus more for rolling out the dough
  • 1/2 Teaspoon salt
  • 1/3 Cup warm water, plus more if necessary
  • 1 Teaspoon extra-virgin olive oil


For the black bean purée:

Pour the contents of the can of beans into a colander to drain.

Rinse the beans in the colander under running water to get rid of excess salt from the canning process.

Transfer the beans to a food processor or blender.

Purée the beans in the food processor or blender until smooth. Add the water to the beans while the blender or food processor is running to thin the purée to your desired consistency season with salt and pepper.

For the sriracha crema:

Mix all ingredients together, then put in a squeeze bottle.

For cilantra crema:

Purée cilantro and water in blender.

Mix the purée of cilantro with sour cream.

Place in squeeze bottles.


For the flat bread

Mix the flour and salt in the food processor. Stir together the water and oil and pour over the flour mixture. Process until a soft dough ball forms. If the dough is too stiff, add another tablespoon of water and continue to process until the dough is well kneaded, 15–20 seconds.

Lightly dust your hands and a clean surface with flour. Turn out the dough onto the lightly floured surface and cut the dough into quarters.

Working with ¼ of the dough at a time, roll each out to a 12-by-4-inch rectangle, dusting with flour and turning as necessary to prevent it from sticking.

Line a large cookie sheet with parchment paper or a silicone mat. (All four flatbreads should fit crosswise on the same sheet.)

Top with the black bean purée, mozzarella cheese  and cherry tomatoes and bake for about 6 minutes in a hot (450–500 degree). Then, add the diced lobster and cook for another 4-5 minutes or until the crust is golden and crisp (10–15 minutes total time).

*Substitute 1 cup white-wheat flour for bread flour if desired. This dough will be stiffer and take longer to form a ball.

*For whole-wheat crust, use ½ cup bread flour and ½ cup whole wheat flour. This is delicious, but chewier and less crisp.


Once the flatbread is cooked, add the baby arugala and the two cremas over the arugala and flatbread. Cut in half, then cut across to make 8 slices.