Lobster Roll Khachapuri
Golden, gooey, and brimming with luscious lobster — Lobster Roll Khachapuri is a decadent mash-up of classic New England lobster rolls and the famous Georgian cheese bread. Picture a boat-shaped bread filled with molten cheese, topped with buttery lobster salad, and finished with a silky egg yolk. It’s the ultimate showstopper for brunch or a special dinner.
Origin Lobster Roll Khachapuri
Traditional khachapuri hails from Georgia (the country), where it’s beloved for its pillowy dough and rich cheese filling. This version borrows inspiration from lobster rolls, combining sweet seafood with the warm, stretchy cheese base for an unforgettable fusion dish.
What I Love About This Recipe
It’s decadent but surprisingly simple to make at home. The bread is soft and chewy, the cheese perfectly melty, and the lemony lobster topping brings a fresh contrast. Serve it as an appetizer to share or make it the centerpiece of a celebratory meal.
Also Read : Classic French Bouillabaisse Recipe
Lobster Roll Khachapuri
Course: Desserts4
servings30
minutes40
minutes1102
kcalIngredients
2 cups all-purpose flour
1 tsp sugar
1 tsp salt
2¼ tsp (1 packet) instant yeast
¾ cup warm water (110°F / 43°C)
1 tbsp olive oil
1 cup shredded low-moisture mozzarella
½ cup crumbled feta or farmer’s cheese
½ cup ricotta
1 cup cooked lobster meat, chopped
1 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp chopped chives
Salt and pepper, to taste
2 egg yolks
Melted butter, for brushing
Fresh herbs or extra chives
Directions
- In a mixing bowl, combine flour, sugar, salt, and yeast. Add warm water and olive oil. Mix until a shaggy dough forms. Knead by hand or with a dough hook for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, about 1 hour.
- While dough rises, stir together the lobster salad ingredients. Chill until ready to serve.
- Preheat oven to 475°F (245°C). Line a baking sheet with parchment.
- Punch down the dough and divide into 2 portions. Roll each into an oval about 10 inches long. Transfer to the baking sheet.
- Pile the cheese mixture into the center of each oval, leaving a border. Fold the edges over to create a boat shape, pinching the ends to seal.
- Bake for 12–14 minutes until golden brown and cheese is bubbling.
- Remove from oven. Make a small well in the center of each khachapuri and gently drop in an egg yolk. Return to oven for 2 minutes to warm the yolk slightly without fully cooking it.
- Brush crust with melted butter. Top generously with chilled lobster salad.
- Garnish with herbs or extra chives and serve immediately.
Notes
- You can substitute crab or shrimp if you don’t have lobster.
- For a richer dough, use ½ cup warm milk and ¼ cup water.
- To eat traditionally, tear off a piece of crust and dip it into the molten cheese and egg yolk.
