Lobster Roll Khachapuri || Gracefult Kitchen

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Lobster Roll Khachapuri

Seafood

This lobster roll khachapuri fuses two of the greatest sandwiches ever. The buttery New England lobster roll meets golden-baked Georgian cheese-stuffed flatbread with stunning results. If possible, start these the day before you plan to bake them, because the homemade dough really benefits from an overnight fermentation.

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 (6 ounce) lobster tails
1 tablespoon chopped fresh tarragon, plus more for garnish (optional)
1 lemon, zested
1 teaspoon seafood seasoning, such as Old Bay®
1 pinch cayenne pepper or smoked paprika, plus more for garnish (optional)
1/2 cup mayonnaise
8 ounces Monterey Jack cheese
1 large egg
1 teaspoon water

Description

For dough, add warm water to the bowl of a stand mixer, and sprinkle yeast over the top. Let sit for about 10 minutes.
Whisk sugar, egg, and melted butter into the bowl. Add flour and salt, and knead using a dough hook until a very soft, sticky, relatively elastic dough is formed, about 5 minutes, scraping the sides down occasionally if necessary.
Remove from the mixer and use a spatula to scrape down the sides of the bowl. Cover and let dough rise until doubled in size, 1 to 1 1/2 hours.
Lightly flour a work surface, and scrape dough out onto the surface. Lightly flour your hands; form dough into a smooth ball, using a bench scraper to assist if necessary. Transfer dough into an oiled resealable plastic bag. Squeeze out most of the air and seal tightly. Place in the refrigerator overnight before using.