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Fusion·Main

Lobster Roll Khachapuri

A creative fusion of a classic New England lobster roll and the traditional Georgian cheese-stuffed bread boat, featuring a buttery dough and savory seasoned lobster filling.

Prep

120m

Cook

35m

Total

155m

Serves

4

Method

  1. 01

    Sprinkle yeast over warm water and add sugar, one egg, and melted butter. Whisk to combine, then add flour and salt. Knead in a stand mixer with a dough hook for 4-5 minutes until soft and elastic. Cover and let rise for 1 to 1.5 hours until doubled. Transfer to an oiled bag and ideally refrigerate overnight for better flavor.

    Step 1
    Watch · 0:46
  2. 02

    Preheat oven to 400°F (200°C). Cut through the lobster shells with scissors, spread them open, and slightly loosen the meat. Roast for 15 minutes or until firm. Once cool, remove meat from shells and dice into 1/4-inch pieces.

    Step 2
    Watch · 3:36
  3. 03

    In a mixing bowl, combine diced lobster with chopped tarragon, lemon zest, Old Bay, cayenne, and enough mayonnaise to bind. Mix well, cover, and chill in the refrigerator until completely cold.

    Step 3
    Watch · 4:23
  4. 04

    Divide the dough into four equal portions. Roll each portion into a smooth ball, then use a rolling pin on a floured surface to roll each into a circle approximately 9 to 10 inches in diameter.

    Step 4
    Watch · 5:48
  5. 05

    Spread 1/3 of a portion of lobster filling in a ring an inch from the dough edge. Sprinkle Monterey Jack cheese over the surface. Roll the sides toward the center, pinch and twist the ends to form a boat. Fill the center with the remaining 2/3 of the lobster filling and more cheese. Repeat for all portions.

    Step 5
    Watch · 6:12
  6. 06

    Place the boats on a lined baking sheet and brush the dough edges with egg wash. Sprinkle with cayenne or paprika. Let proof for 10-15 minutes. Bake at 450°F (230°C) for about 18 minutes until beautifully browned. Let rest on a cooling rack for 10-15 minutes before serving.

    Step 6
    Watch · 8:35

From Chef John

  • “You are after all the Aisha curry of your lobster roll katcha puri.”
  • “To give these a little more of a crustation sensation, we can sprinkle over some cayenne.”
  • “Poke or not, it feels good to do.”