Low Carb Lobster Flatbread

Preheat oven and bake the frozen crust according to the box directions. Then start on the toppings.

Fill a deep, large pan with water and bring it to a boil. Boil the lobster tails until they become a vivid red. Remove them and let them cool enough to handle. Turn off the stove temporarily and drain the water out of the pan. Remove the meat from the tail shells and dice it up small. Heat the skillet up again and add a tablespoon of the butter to it. Then add the corn, artichoke hearts, garlic and lobster meat. Season it all with a big pinch of salt and a big pinch of dried tarragon. Toss it all together well just to make everything fragrant for about three minutes, then remove it from the pan to a plate and set it aside.

Start the béchamel sauce in the same pan by adding the remaining three tablespoons of butter and the three tablespoons of flour. Whisk them together until it becomes a thick, golden paste for about 2-3 minutes. Keep whisking while you slowly pour in the milk until you have a smooth sauce. Then whisk in the garlic powder, another big pinch of salt and mustard. Let the sauce gently bubble while you whisk it often for about 10 minutes to thicken and develop flavor. Then take it off the heat to assemble the flatbread.

Slather the sauce in an even, thick layer on the baked crust. Then evenly distribute the lobster and artichoke mixture on top of the sauce. Finally, sprinkle the parmesan cheese all over the top and bake it all together for about 6–8 minutes, until it is all bubbly and the cheese has melted. Sprinkle more dried tarragon on top for a nice finish. Cut into the desired size pieces and enjoy!