Brie and Lobster Naan Pizza

You know that feeling when you’re craving something a little indulgent but don’t have the energy for a full kitchen event? That’s exactly where these brie and lobster naan pizzas come in for me. The moment they come out of the oven – cheese bubbling at the edges, the lobster glowing a little pink and proud – you get this warm mellowness in the air… buttery, briny, just barely crisp. It’s elegant, sure, but also comforting in this almost dreamy way. One of those meals where you don’t speak much while you eat… just glances across the table and little sighs of happy disbelief.

Why You’ll Crave It

• The creamy melt of brie with tender lobster is fancy-feeling but genuinely simple.
• Naan bread makes a perfect, no-fuss crust – no kneading, no worrying.
• It bakes in under 15 minutes, which, frankly, feels like some kind of sorcery.
• Perfect for last-minute date nights or when you just want to treat yourself.
• Endlessly customizable… but honestly, once you taste this version, you might not want to change a thing.

The first time I made this, I had leftover lobster from a dinner party and half a round of brie in the fridge… it was pure accident – and I’ve been making it on purpose ever since.

What You’ll Need

• Naan bread: 2 pieces – soft, chewy, a little browned around the edges
• Brie cheese: 150 grams, sliced into half moons, rind on (don’t worry, it melts down beautifully)
• Cooked lobster meat: 200 grams, roughly chopped – tail or claw meat both work well
• Fresh chives: 2 tablespoons, finely snipped, for that little green pop at the end
• Lemon juice: 1 tablespoon – just a quick splash brightens everything
• Salt and pepper: to taste – go gentle on the salt; the brie and lobster offer plenty
• Olive oil: a touch, for drizzling before baking to crisp things up slightly

Easy How-To

Get Everything Ready

Grab your ingredients and preheat the oven to 200°C (or 400°F). You want it hot so the naan crisps while the brie melts tenderly.

Lay the Base

Place the naan on a baking tray – nothing fancy, but give them a little space between. They need breathing room. Drizzle a hint of olive oil on each, just enough to give a lovely golden edge.

Layer the Brie

Place the brie slices across the naan – don’t crowd, but don’t skimp either. They’ll melt and pool a little, which is half the magic.

Add the Lobster

Scatter the lobster meat over the cheese like you’re adding treasure (because, well, you kind of are). No need to press down – just let it sit proudly on top.

Season Gently

Sprinkle on some freshly cracked pepper, a little touch of salt if needed, and then the lemon juice – just a quick flick over each piece.

Into the Oven

Bake for 10-12 minutes, or until the brie is fully melted and the edges of the naan look crisp and golden. If you like a bronzed top, flip on the broiler for the last 1-2 minutes, watching carefully.

Finishing Touch

Out of the oven, sprinkle with fresh chives right away – the heat brings out their soft onion-y sweetness. Let the pizzas sit for a minute or two before cutting (the cheese needs a breath).

Good to Know

• If the brie rind seems odd to you, you can trim it – but honestly, it disappears in the bake. I leave it on every time.
• A pizza cutter won’t work well here – use a sharp knife and press straight down for clean slices.
• I once added thin slices of pear to this on a whim – and it was… honestly wonderful. Try it if you’re in the mood to play.

Serving Ideas

• Pair with a light mixed greens salad with lemon vinaigrette – the acidity cuts through the richness perfectly.
• Serve as a fancy starter for dinner parties – just slice into smaller wedges and place on a big board.
• Glass of chilled white wine on the side (yes, please) – something mineral like a sauvignon blanc.

Top Tricks

• Use the best brie you can find – it makes an enormous difference. Soft, creamy, not too ammoniated.
• If using frozen lobster meat, thaw it slowly in the fridge overnight for best texture. Then pat it dry – moisture messes with the crisping.

Frequently Asked Questions

Can I use a different type of bread instead of naan?

Absolutely. Flatbread, pita, or even a thick tortilla can work. Just adjust your baking time accordingly – thinner breads crisp faster.

How can I store leftovers?

Wrap tightly and pop them in the fridge – they’ll last for 2 days. Reheat in a hot oven (not microwave) to preserve the texture.

Can I substitute the lobster with another protein?

Of course. Shrimp works beautifully, or even thin strips of chicken. Just make sure they’re pre-cooked before adding.

Is this dish suitable for meal prep?

Yes and no – the ingredients can be prepped ahead, but don’t assemble until you’re ready to bake. You want that naan crisp and brie freshly melted.

What can I serve with lobster pizza?

Think light: a lemony arugula salad, some roasted asparagus, or even chilled cucumber ribbons. Something that cools and balances the richness.