Burrata Flatbread

1 Add red peppers, garlic, olive oil and basil leaves to a food processor or blender. Blend until very smooth and season to taste.
2 Add the sauce to a pan and bring to a simmer. Reduce for about 15 min, stirring often or until it fully coats the back of a spoon. Turn heat off and whisk in 1 tbsp butter and mascarpone.
3 In a small skillet, heat up remaining butter. Once bubbling, add in the shallots and smoked paprika. Lower heat to medium and let the shallots cook until translucent. Add in lobster and cook for 1 minute. Turn heat off Add lemon zest, pinch of salt and herbs. Mix it well.
4 While your lobster shallot mixture simmers, place your naan onto a baking dish with parchment paper. Spread some sauce onto them and grate PLENTY of romano cheese. Bake at 375°F for 20 minutes or until golden brown. You want the edges a bit brown so it isn’t soggy.
6 Top the naan with the lobster shallot mixture and burrata. Bake for 2 more minutes so it warms up.
7 Drizzle olive oil and honey. Add basil & crushed red peppers and that is it!