Lobster Pizza with Burrata and Pistachios (Easy Lobster Flatbread)

This lobster pizza brings together everything we love - sweet lobster, creamy burrata, and a garlicky scampi-style sauce - on crispy flatbread and it's ready in under 20 minutes. This tastes like something you'd order at a fancy Italian bistro, but it's simple enough to make on a Friday night when you've already changed into your pajamas.

If you've been looking for an excuse to finally try cooking lobster at home, this is it. Two lobster tails. One sheet pan. Zero intimidation.

I developed this recipe as a riff on the classic shrimp scampi, using that same bright, lemony garlic oil to dress chunks of lobster. The burrata melts into pockets of richness, and toasted pistachios add just enough crunch to make every bite a party. Living on the coast of Portugal, I've had my share of fancy seafood pizzas at waterfront restaurants - this one is my favorite (so far!).

For more dishes you can make with two lobster tails, try my Creamy Lobster Pasta or Lobster Bisque next!

Ingredients

The star here is the lobster...and you've got options. Two 4-ounce lobster tails work perfectly (that's about 6-8 ounces of meat once shelled). But here's what else you can use: those frozen langoustine tails from Costco or Trader Joe's. They're smaller, sweeter, and already shelled. Frozen lobster chunks or even cold-water lobster meat from the seafood counter work, too.

For the flatbread crust, I use a fluffy, pre-baked pizza crust (usually shelf-stable) or a couple of store-bought naan-style flatbreads (around 10x7 inches). You want something sturdy enough to hold toppings but thin enough to crisp up quickly. Traditional pizza dough works if that's what you have, just par-bake it for 5 minutes before adding toppings.

The garlic scampi oil is what makes this pizza special. It's essentially my Garlic Olive Oil Sauce for Pizza with lemon zest instead of oregano. That citrus is what gives it the scampi vibe. You'll make just enough for this recipe, but if you want extra for dipping, double the sauce and thank me later.

Step-by-Step Instructions: A Visual Guide

Step 1: Make the Garlic Scampi Oil

Grate your garlic directly into the olive oil using a micro-plane. Stir in spices and zest.

Step 2: Prep Your Lobster

If using lobster tails, snip down the shell with kitchen shears, pull the meat out, and dice into ½-inch chunks (remove any visible vein). Toss the lobster with 3 tablespoons of garlic scampi oil and a pinch of salt. Let it hang out while your oven heats.

Pro tip: Don't skip the marinating step. The oil protects the lobster from drying out in the oven's high heat and infuses it with all that garlicky, lemony flavor.

Step 3: Build Your Pizza

Brush your sheet pan lightly with olive oil and place the flatbread on top. Drizzle scampi oil over the flatbread and then spread about ⅓ cup of parmesan over the crust. Distribute the marinated lobster chunks evenly. Top with the remaining parmesan.

Step 4: Bake and Broil

Bake until the crust is golden and the lobster is just cooked through. Remove from the oven and tear burrata into chunks over the hot pizza.

Switch to broil and return the pizza for 2-3 minutes until the burrata is bubbly and the crust edges are deeply golden.

Let the pizza cool for 2 minutes, then shower it with fresh basil leaves and toasted pistachios. Finish with one final drizzle of that garlic scampi oil. Slice and serve immediately.

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What Type of Lobster Works Best for Pizza?

Any cooked lobster works here. Cold-water lobster (from Maine or Canada) has a sweeter, more delicate flavor than warm-water varieties. If you're buying frozen lobster tails, look for ones labeled "cold water" for the best results.

My secret shortcut? Those frozen langoustine tails from Costco. They're smaller and sweeter than traditional lobster, already shelled, and about half the price. Thaw, chop, and treat them exactly like lobster meat.

Can I Use Raw Lobster Instead of Cooked?

This recipe is written for raw lobster that cooks on the pizza. If you're starting with pre-cooked lobster meat, reduce your baking time by 2-3 minutes and add the lobster after the first 4 minutes of baking. You just want to warm it through without turning it rubbery.

What If I Don't Have Burrata?

Fresh mozzarella works great. Just tear it into pieces before adding to the pizza. The texture won't be quite as creamy, but it's a solid substitute. In a pinch, you can use shredded low-moisture mozzarella, though you'll lose that luxurious, fresh-cheese experience that makes this pizza special.

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