Lobster Roll Khachapuri Recipe

Name: Lobster Roll Khachapuri
Prep time: 30 min
Cook time: 35 min
Total time: 705 min
Yield: 4
Ingredients: 1 cup warm water; 1 package active dry yeast; 2 tablespoons white sugar; 1 whole large egg; 3 tablespoons melted butter; 1 pound all-purpose flour (about 3 1/2 cups); 1 1/2 teaspoons kosher salt; 2 ( 6 ounce) lobster tails; 1 tablespoon chopped fresh tarragon; 1 lemon, zested; 1 teaspoon seafood seasoning, such as Old Bay®; pinch cayenne; 1/2 cup mayonnaise; 8 ounces Monterey jack cheese; 1 egg; 1 teaspoon water

Cook Time: 35 minutes

Experience a flavorful twist on traditional khachapuri with a savory lobster filling. This dish combines the rich taste of lobster with a soft, doughy crust for a perfect treat. Follow the steps carefully to create this indulgent, mouth-watering recipe!

Ingredients

Dough

1 cup warm water
1 packet active dry yeast
2 tablespoons white sugar
1 large egg
3 tablespoons melted butter
3 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt

Lobster Filling

2 (6-ounce) lobster tails
1 tablespoon chopped fresh tarragon, plus more for garnish (optional)
1 lemon, zested
1 teaspoon seafood seasoning, such as Old Bay
1 pinch cayenne pepper or smoked paprika, plus more for garnish (optional)
1/2 cup mayonnaise
8 ounces Monterey Jack cheese

Egg Wash

1 teaspoon water

Directions

Start by preparing the dough:

In the bowl of a stand mixer, combine the warm water with yeast. Let it sit for about 10 minutes to activate the yeast.
Whisk in the sugar, egg, and melted butter. Add the flour and salt and knead using a dough hook until the dough becomes soft, sticky, and elastic. This should take about 5 minutes, scraping the sides of the bowl occasionally.
Remove the dough from the mixer and scrape down the sides of the bowl with a spatula. Cover the dough and let it rise until doubled in size, about 1 to 1 1/2 hours.
Lightly flour a surface and turn out the dough. Gently form it into a smooth ball using your hands, then transfer it to an oiled resealable plastic bag. Seal the bag and refrigerate overnight for best results (though you can use it immediately if you prefer).

While the dough is rising, prepare the lobster filling:

Preheat your oven to 400F (200C) and line a baking sheet with foil.
Cut each lobster tail down the center with scissors. Gently open the shell to expose the lobster meat and remove the digestive tract if needed. Peel the meat from the shell, being careful to keep it intact.
Place the lobster meat back into the shell and bake it for 15 minutes, or until the meat is opaque and lightly firm. Allow the lobster to cool for about 20 minutes, then chop it into small 1/4-inch pieces.
In a bowl, combine the chopped lobster with tarragon, lemon zest, seafood seasoning, cayenne, and mayonnaise. Stir well, then cover and refrigerate until needed.

Next, form the khachapuri:

Take the chilled dough and divide it into 4 equal portions. Roll each portion into a ball and then flatten each into a circle about 9 inches wide using a rolling pin.
Divide the lobster filling into 4 equal portions. Place each portion in a ring pattern around the edge of each dough circle, leaving a 1-inch border.
Sprinkle the entire dough with Monterey Jack cheese, except for the border. Roll the opposite edges of the dough toward the center, leaving a 1 1/2-inch gap in the middle. Twist the ends together to form two points, creating the signature khachapuri boat shape.
Transfer the shaped khachapuri onto a Silpat or parchment-lined baking sheet. You should be able to fit two per sheet. Spoon the remaining lobster filling into the center of each "boat" without pressing it down.
In a small bowl, whisk together the egg and water. Brush the exposed dough with the egg wash and top with the remaining cheese. If desired, sprinkle with extra cayenne or paprika for added flavor.

Finally, bake the khachapuri:

Increase the oven temperature to 450F (235C). Bake the khachapuri for 16 to 18 minutes, or until the dough is golden brown and the cheese is melted and bubbly.
Once baked, transfer the khachapuri to a cooling rack and let them cool for about 10 to 15 minutes before serving.
If desired, garnish with additional paprika, cayenne, and fresh tarragon before serving.

Nutrition Facts

Per Serving (1 Khachapuri):

Calories: 1123
Fat: 53g (67% Daily Value)
Saturated Fat: 21g (104% Daily Value)
Cholesterol: 293mg (98% Daily Value)
Sodium: 1539mg (67% Daily Value)
Carbohydrates: 96g (35% Daily Value)
Dietary Fiber: 4g (13% Daily Value)
Protein: 63g (126% Daily Value)
Vitamin C: 6mg (6% Daily Value)
Calcium: 548mg (42% Daily Value)
Iron: 8mg (45% Daily Value)
Potassium: 498mg (11% Daily Value)

The Story Behind Lobster Roll Khachapuri

Lobster Roll Khachapuri is a contemporary culinary creation that combines two distinct food traditions into one luxurious dish. The concept draws inspiration from the classic lobster roll, a staple of New England coastal cuisine, known for its rich, buttery lobster meat served in a soft split-top roll. This was fused with the Georgian khachapuri, a traditional boat-shaped bread stuffed with cheese, eggs, and butter. The innovation likely emerged from modern chefs desire to blend comfort foods from different cultures while elevating seafood to a gourmet experience.

Regional Characteristics

This dish exhibits a unique regional character by combining the maritime flavors of the Northeastern United States with the robust, rustic qualities of Georgian cuisine. The lobster roll component reflects the fresh seafood heritage of Maine and Massachusetts, where lobster fishing has been integral for centuries. Meanwhile, the khachapuri dough and its boat-shaped presentation pay homage to Georgias culinary traditions, particularly the Imereti and Adjarian styles, which focus on soft, airy bread and melty cheese fillings. The result is a dish that carries a coastal freshness alongside an earthy, hearty base.

Differences from Similar Dishes

While traditional lobster rolls feature plain or lightly toasted buns with a lobster salad, and standard khachapuri is primarily cheese-filled, Lobster Roll Khachapuri stands out by combining these elements into a single, visually striking dish. Unlike typical lobster rolls, it uses a rich, slightly sweetened dough that encases the lobster, adding depth and texture. Unlike standard khachapuri, it introduces seafood as the central protein, creating a flavor profile that is simultaneously decadent and delicate.

Where Its Usually Served

Lobster Roll Khachapuri is most often found in upscale restaurants, gourmet bakeries, or coastal bistros specializing in fusion cuisine. It is particularly popular in regions where seafood is abundant and culinary experimentation is encouraged. The dish is suitable for brunch, lunch, or dinner, and is frequently served as a centerpiece at special events or tasting menus where presentation is as important as flavor.

Interesting Facts

The dough for Lobster Roll Khachapuri is often prepared the night before, allowing for enhanced texture and flavor development.
Its unique boat shape, inspired by Adjarian khachapuri, symbolizes a vessel of abundance, traditionally meant to represent prosperity and hospitality in Georgian culture.
Some chefs add a subtle mix of tarragon, lemon zest, and seafood seasoning to the lobster, creating a signature taste that differentiates it from standard lobster rolls.
The dish has gained attention on social media for its striking presentation, making it a popular subject for food photography.
Despite its luxurious ingredients, Lobster Roll Khachapuri is versatile and can be customized with different cheeses, herbs, or even shellfish varieties to suit local tastes.

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FAQ about Lobster Roll Khachapuri Recipe

Yes, you can prepare the dough the day before and refrigerate it overnight. This enhances the flavor and texture. However, if you're in a rush, you can use the dough immediately after rising.

The cooked Lobster Roll Khachapuri can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven to preserve the crispness of the dough.

Yes, you can freeze the khachapuri after baking. Wrap each one individually in plastic wrap and store them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, bake in a preheated oven at 350°F (175°C) for about 15-20 minutes.

Yes, frozen lobster tails can be used. Just ensure to thaw them completely in the refrigerator before cooking. You can also microwave them for quicker thawing, but do so carefully to avoid cooking them prematurely.

Yes, you can substitute Monterey Jack cheese with other mild cheeses like mozzarella or provolone. If you want a stronger flavor, try using cheddar or Gruyère.

If the dough becomes too sticky, add a little more flour, but be careful not to add too much as it may affect the texture. It's normal for this dough to be a bit sticky, so lightly flour your hands when handling it.

Yes, you can prepare the lobster filling up to a day ahead. Keep it refrigerated in an airtight container until you're ready to use it.

This recipe includes cayenne pepper for a subtle heat. If you're sensitive to spice, you can reduce or omit the cayenne and paprika. Adjust to your taste.

The Lobster Roll Khachapuri is best served warm, straight from the oven. You can garnish it with additional paprika or cayenne for extra flavor and freshness. A squeeze of lemon can also enhance the dish.

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