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    Lobster Roll Khachapuri

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    A decadent fusion of East Coast seafood luxury and Georgian comfort — this Lobster Roll Khachapuri marries buttery lobster with gooey cheese-filled bread, all topped with a rich egg yolk for the ultimate indulgence.

    Origin Lobster Roll Khachapuri

    Khachapuri is a traditional Georgian cheese bread, often boat-shaped and topped with an egg. This version gives it a coastal twist by blending in the creamy, lemony flavors of a classic New England lobster roll.

    What I Love About This Recipe

    It’s rich, cheesy, and unbelievably comforting — the kind of dish that feels both fancy and rustic. The lobster adds elegance, while the stretchy cheese and golden crust keep it grounded in pure comfort food territory.

    Also Read : Amatriciana Recipe

    Lobster Roll Khachapuri
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    Lobster Roll Khachapuri

    Recipe by RecipeWikki
    Servings
    +
    –

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    600

    kcal

    Ingredients

    • 11/2 cups shredded mozzarella

    • 1/2 cup crumbled feta or goat cheese

    • 1 cup cooked lobster meat, chopped

    • 2 tbsp mayonnaise

    • 1 tsp lemon juice

    • 1 tsp Dijon mustard (optional)

    • Salt and pepper, to taste

    • 1 –2 egg yolks (for topping)

    • Optional: chives or parsley, for garnish

    Directions

    • Make the dough: In a large bowl, combine yeast, warm milk, and sugar. Let sit until foamy, about 10 minutes.
    • Stir in flour, salt, and olive oil. Knead until smooth and elastic (8–10 minutes), then cover and let rise in a warm place for 1 hour.
    • Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
    • Mix lobster filling: Combine lobster, mayo, lemon juice, mustard, salt, and pepper. Set aside.
    • Shape the dough: Divide into two pieces. Roll each into a rough oval, then shape the edges to create a boat shape with a hollow center.
    • Fill with cheese: Spread mozzarella and feta inside each dough boat. Top with the lobster mixture.
    • Bake for 12–15 minutes, until the crust is golden and cheese is bubbling.
    • Crack an egg yolk into the center during the last 2 minutes of baking, just until gently set.
    • Garnish with herbs and serve hot, tearing off pieces and dipping them into the gooey center.

    Notes

    • For an extra-buttery finish, brush the crust with melted garlic butter before serving.
    • Swap lobster with crab or shrimp if preferred.
    • Best enjoyed immediately while hot and melty.

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