Shrimp & Lobster Remoulade Flatbread

Shrimp & Lobster Remoulade Flatbread Super Hungry? Jump to the Recipe

Few crustaceans are more coveted than the almighty lobster and their shrimpy counterparts. With this flatbread, you can have the best of both!

This Creole inspired flatbread uses a simple remoulade and tangy tomato sauce along with fresh, seasonal vegetables and herbs plucked straight from my own garden.

Whisk together the ingredients for the remoulade into a smooth sauce, then spread the sauce across the top of the pizza dough.

Add the onion and zucchini, but be sure to slice the zucchini as thin as you can - if the slices are too thick, they'll release a bunch of moisture into the dough and make it soggy!

Place the shrimp and lobster tail on the sauce, then spritz the whole flatbread with the tomato lemon sauce. Season the whole thing with salt and pepper, and extra Cajun seasoning, if you are daring.

I then added some of my very own, homegrown peppers to the top of the flatbread, for some extra spice!

Bake the flatbread until crispy and the shrimp and lobster tail have turned pink. Garnish with some fresh dill, serve hot and enjoy!

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Shrimp & Lobster Remoulade Flatbread

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
Shrimp & Lobster Remoulade Flatbread


  • 1 can sheet pizza dough or flatbread dough of choice
  • 1 cup shredded lobster tail
  • 1 cup shrimp, peeled & deveined
  • ½ cup mayonnaise
  • 1 tbsp spicy mustard
  • 2 tbsps garlic, minced
  • 2 tbsps pickle juice OR white vinegar
  • 1 tbsp Cajun spice blend
  • 2 tbsps fresh dill + more for garnish
  • ½ cup white onion, chopped
  • 1 serrano pepper, sliced thin & seeds removed
  • 1 small zucchini OR yellow squash, sliced thin
  • 1 lemon, juiced
  • 2 tbsps tomato paste
  • salt & pepper, to taste

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  1. Preheat the oven to 425°F. In a small bowl, whisk together the mayonnaise, spicy mustard, garlic, pickle juice, dill and Cajun spice blend.
  2. Open the pizza dough and spread the sauce across the top of the dough, leaving about a half inch of crust around the edges.
  3. Arrange the sliced zucchini, onions and half of the Serrano pepper onto the dough, followed by the raw shrimp and shredded lobster tail.
  4. In a separate bowl, whisk together the tomato paste and lemon juice until a smooth sauce forms. Spritz the sauce across the flatbread and toppings.
  5. Bake the flatbread for 10-15 minutes, or until the shrimp and lobster tail has turned pink and the edges of flatbread are golden brown. Garnish with fresh dill, serve hot and enjoy.

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