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.
- Store leftovers in the fridge for up to 2 days.
- Reheat in the oven to keep the bread crisp.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 khachapuri
- Calories: 620
- Sugar: 3g
- Sodium: 740mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg
