Lobster Flatbread

Flatbread (I use Trader Joe’s; package contains 2, use 1 for this recipe. G made tomato‑and‑cheese with the other.)
Olive oil
Garlic granules
Lemon zest and juice
¼ pound cooked lobster meat. I prefer knuckles and claws over tail. Cut into smaller pieces if needed.
½ cup grated Parmesan cheese
Burrata, one ball, torn by hand
Thyme leaves (tarragon would also work)
 
In a small bowl, combine olive oil, garlic granules, lemon zest, and a squeeze of lemon juice. Add the lobster and toss gently. This adds flavor and helps keep the lobster from drying out.
 
Heat the oven to 375°F, convection. Brush a thin layer of olive oil over the flatbread and sprinkle evenly with Parmesan.
 
When the oven reaches temperature, bake the flatbread for 5 minutes. Remove from the oven and top with the lobster mixture, thyme leaves, and torn burrata. Return to the oven and bake for about 15 minutes, until the crust is browned and firm, especially on the bottom.
 
This. Is. SO. Good.