Lobster Roll Khachapuri

Name: Lobster Roll Khachapuri
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1½ cups shredded mozzarella; ½ 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

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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.

Contents

Origin Lobster Roll Khachapuri What I Love About This Recipe Lobster Roll Khachapuri Ingredients Directions Notes

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.

Lobster Roll Khachapuri

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

600

kcal

Ingredients

1½ cups shredded mozzarella
½ 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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