Khachapuri Stuffed with Lobster Roll Filling

Name: Khachapuri Stuffed with Lobster Roll Filling
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 whole Active Dry Yeast; 1 lb All-Purpose Flour; 3 tbsp Butter; 1 pinch Cayenne Pepper; 1 tbsp Dried Tarragon; 1 whole Eggs; 1 whole Lemon; 12 oz Lobster Tail; 0.5 cup Mayonnaise; 1 tsp Seafood Seasoning; 1.5 tsp Sea Salt; 8 oz Shredded Monterey Jack Cheese; 2 tbsp Sugar; 1 cup Water

Dinner 🍽️Lunch 🥪 Fusion High-Protein 💪Comfort-Food Pescatarian 🐟

Khachapuri Stuffed with Lobster Roll Filling pairs buttery, lemon-tarragon lobster with a pool of melty Monterey Jack inside soft, boat-shaped breads. Each bite balances rich cheese, sweet lobster, and a hint of Old Bay and cayenne, perfect for a special brunch or an elevated dinner starter when you want something coastal yet comforting.

Prep30 mins
Cook35 mins
Serves4
DifficultyMedium

1

For the dough, pour warm water into the bowl of a stand mixer and sprinkle the yeast over the top. Let stand for about 10 minutes.
2

Whisk the sugar, egg, and melted butter into the bowl. Add the flour and salt, and knead with a dough hook until the dough is very soft, sticky, and fairly elastic, about 5 minutes, scraping down the sides occasionally if needed.
3

Remove the bowl from the mixer and use a spatula to scrape down the sides. Cover and let the dough rise until doubled in size, 1 to 1 1/2 hours.
4

Lightly flour a work surface and scrape the dough onto it. Lightly flour your hands; shape the dough into a smooth ball, using a bench scraper if needed. Transfer the dough to an oiled resealable plastic bag, press out most of the air, and seal tightly. Refrigerate overnight before using.
5

For the filling, preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with foil.
6

Place the lobster tails on the prepared baking sheet and cut each tail down the center with scissors. Spread the shell open to expose the meat and remove the digestive tract if needed. Grasp the meat at the thick end and peel toward the tail to separate it from the shell, then lay the meat back in the shell in its original position.
7

Bake in the preheated oven until the meat just turns opaque and lightly firm, about 15 minutes. Let cool completely, about 20 minutes, then dice into 1/4-inch pieces.
8

Transfer the lobster meat to a bowl. Add the tarragon, lemon zest, Old Bay seasoning, cayenne, and mayonnaise. Mix until well combined, cover, and refrigerate until needed. Turn the oven off if you are not proceeding right away.
9

For the khachapuri, place the chilled dough on a lightly floured surface and divide it into 4 equal portions. Shape each portion into a ball, then use a rolling pin to roll each one into a circle about 9 inches across.
10

Divide the filling into 4 equal portions. For each dough circle, place about 1/3 of that portion in a ring about 1 inch from the edge. Sprinkle Monterey Jack cheese over the entire dough circle, leaving a 1-inch border.
11

Roll two opposite edges of the dough toward the center until the rolled sides are about 1 1/2 inches apart in the middle. Twist the ends together to seal, then twist into two points to form a boat shape.
12

Transfer the khachapuri to Silpat- or parchment-lined baking sheets, fitting 2 per pan. Place the remaining lobster filling evenly in the centers of each boat and spread it to fill the space without packing it down.
13

Whisk the egg and water in a small bowl; brush the exposed dough with the egg wash. Top evenly with the remaining cheese. If desired, sprinkle with paprika or cayenne.
14

Increase the oven temperature to 450 degrees F (235 degrees C).
15

Bake in the preheated oven until nicely browned, 16 to 18 minutes. Transfer to a cooling rack and let cool for about 10 to 15 minutes before serving. Garnish with more paprika or cayenne and chopped fresh tarragon.