I really enjoy making this lobster roll khachapuri because it combines rich seafood flavors with soft, cheesy bread in a way that feels both comforting and special. I like how the buttery lobster filling pairs with the golden, baked dough, creating a dish that feels perfect for a weekend project or a special gathering. The overnight dough rest takes time, but I find it adds incredible flavor and texture to the final result.
Why You’ll Love This Recipe
I love this recipe because it brings together two classics into one impressive dish. I appreciate how the dough bakes up soft on the inside and lightly crisp on the outside, while the creamy lobster filling stays rich and flavorful. I also like that it can be prepared in stages, making it easier to manage despite its impressive presentation.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
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 lobster tails (about 6 ounces each)
1 tablespoon chopped fresh tarragon
zest of 1 lemon
1 teaspoon seafood seasoning
1 pinch cayenne pepper or smoked paprika
1/2 cup mayonnaise
8 ounces Monterey Jack cheese, shredded
Egg Wash
1 large egg
1 teaspoon water
Directions
I begin by adding warm water to a mixing bowl and sprinkling the yeast over the top, letting it sit until foamy. I mix in the sugar, egg, and melted butter, then add the flour and salt. I knead the dough until it becomes very soft and slightly sticky, then let it rise until doubled in size. After shaping it into a smooth ball, I refrigerate it overnight to improve the flavor.
For the filling, I bake the lobster tails until the meat turns opaque. I let them cool completely before removing and dicing the meat. I combine the lobster with tarragon, lemon zest, seafood seasoning, cayenne, and mayonnaise, then refrigerate the mixture until assembly.
When assembling, I divide the chilled dough into four portions and roll each into a circle. I arrange a portion of the filling near the edges, sprinkle cheese over the dough, and shape it into a boat. I fill the center with more lobster mixture, brush the dough with egg wash, and top with the remaining cheese. I bake until deeply golden, then allow them to cool slightly before serving.
Servings And Timing
I usually prepare this recipe to serve 4 people. The total time is about 11 hours and 45 minutes, including overnight refrigeration. Active preparation takes about 30 minutes, baking takes roughly 35 minutes, and the rest of the time is used for rising, chilling, and cooling.
Variations
I sometimes substitute Monterey Jack with mozzarella or mild white cheddar for a different cheese flavor. When lobster is unavailable, I like using crab meat or chopped shrimp as alternatives. I also enjoy adding extra herbs or a bit more lemon zest for a brighter finish.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. For reheating, I prefer using the oven at a low temperature so the bread stays crisp and the filling warms evenly. I avoid reheating in the microwave because it softens the dough too much.
FAQs
Can I skip the overnight refrigeration?
I can, but I find the dough develops better flavor and texture when it rests overnight in the refrigerator.
Can I use cooked lobster meat instead of baking the tails?
I sometimes do, as long as the lobster is not overcooked and is chopped into small pieces.
What cheese can I use instead of Monterey Jack?
I like mozzarella, provolone, or mild white cheddar as substitutes.
Can I prepare this recipe ahead of time?
I often prepare the dough and filling a day ahead, then assemble and bake when ready to serve.
Is this recipe spicy?
I find it very mild, and I can easily adjust the heat by changing the amount of cayenne or paprika.
Conclusion
I find this lobster roll khachapuri to be a rewarding and impressive dish that’s worth the time it takes to prepare. It combines rich seafood, creamy filling, and soft bread into one memorable meal that I always enjoy making and sharing.
This Lobster Roll Khachapuri blends buttery lobster, creamy cheese, and soft, golden bread into a luxurious twist on the classic Georgian dish. Perfect for a special occasion or weekend cooking project.
Total Time:11 hours 45 minutes
Yield:4 servings
Ingredients
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
2 lobster tails (about 6 ounces each)
1 tablespoon chopped fresh tarragon
Zest of 1 lemon
1 teaspoon seafood seasoning
1 pinch cayenne pepper or smoked paprika
1/2 cup mayonnaise
8 ounces Monterey Jack cheese, shredded
1 large egg (for egg wash)
1 teaspoon water (for egg wash)
Instructions
In a mixing bowl, combine warm water and sprinkle yeast over the top. Let sit until foamy.
Mix in sugar, egg, and melted butter.
Add flour and salt, then knead the dough until soft and slightly sticky.
Let the dough rise until doubled in size, then shape into a ball and refrigerate overnight.
Preheat oven and bake lobster tails until the meat turns opaque. Let cool, then remove and dice the meat.
In a bowl, mix lobster meat with tarragon, lemon zest, seafood seasoning, cayenne, and mayonnaise. Refrigerate until ready to use.
Divide the dough into four portions and roll each into a circle.
Place a portion of lobster filling near the edge of each dough circle, sprinkle with cheese, and shape into a boat.
Fill the center with more lobster mixture, brush the dough with egg wash, and top with remaining cheese.
Bake until deeply golden, then cool slightly before serving.
Notes
Resting the dough overnight enhances its flavor and texture.
You can substitute lobster with crab or shrimp.
Mozzarella or white cheddar can replace Monterey Jack cheese.
