Lobster Roll Khachapuri
Ingreadient
Dough
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1 cup warm water
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1 packet active dry yeast
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2 tablespoons white sugar
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1 large egg
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3 tablespoons melted butter
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3 1/2 cups all-purpose flour
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1 1/2 teaspoons kosher salt
Lobster Filling
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2 (6 ounce) lobster tails
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1 tablespoon chopped fresh tarragon, plus more for garnish (optional)
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1 lemon, zested
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1 teaspoon seafood seasoning, such as Old Bay®
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1 pinch cayenne pepper or smoked paprika, plus more for garnish (optional)
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1/2 cup mayonnaise
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8 ounces Monterey Jack cheese
Egg Wash
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1 large egg
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1 teaspoon water
Direction
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For dough, add warm water to the bowl of a stand mixer, and sprinkle yeast over the top. Let sit for about 10 minutes.
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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.
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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.
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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.
