Best of Sea

Chic Chefs & Sexy Seafood

Lobster and Crab Flatbread with Jicama Slaw

Lobster and Crab Flatbread with Jicama Slaw
Serves 4
Photo: tastelobster.ca
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Guacamole
  1. 2 ripe avocados
  2. 3 tbsp lime juice
  3. ½ tsp salt
  4. 1 tomato, seeds remove, finely diced
  5. 2 green onions, chopped
  6. ½ Jalapeno pepper, finely diced
  7. 2 tbsp fresh cilantro, coarsely chopped
Jicama Slaw
  1. 1 ½ cups julienned jicama
  2. ¼ cup julienned red pepper
  3. ¼ cup julienned carrot
  4. 2 tbsp sugar
  5. 2 tbsp lime juice
  6. 3 tbsp vegetable oil
Flatbread
  1. 4 10-inch flatbreads
  2. 8 tbsp cream cheese, softened
  3. 1 cup cooked lobster meat, chopped
  4. 1 cup cooked crab meat
Guacamole
  1. Cut the avocados in half, remove the pit and scoop out, put the avocado into a bowl.
  2. Mash the avocado with a fork and add the lime juice, salt, tomato, onion, jalapeno and cilantro.
  3. Stir to blend.
  4. Cover and refrigerate.
Jicama Slaw
  1. Place all the ingredients into a bowl and toss to blend.
Flatbreads
  1. To assemble the flatbreads, spread 2 tablespoons of cream cheese on each of the four flatbreads.
  2. Divide the guacamole, lobster and crab meat evenly onto each of the flatbreads.
  3. Roll each flatbread folding in each end.
  4. To serve, cut each flatbread in half to present the filling; add the jicama slaw on the side.
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