Lobster roll khachapuri

Sprinkle yeast over warm water; add a little sugar, one egg and a generous amount of melted butter; whisk to break the egg and mix.

Add all-purpose flour and salt; knead with the dough hook in a stand mixer about 4 to 5 minutes into a very soft, slightly sticky, fairly elastic dough, scraping down the sides a few times.

Scrape down the bowl, cover, and rise at room temperature an hour to an hour and a half, until doubled.

Punch down with floured fingers, turn onto a lightly floured surface and form a ball, using as little flour as possible.

Put the ball in a generously oiled zip-top bag, squeeze out some air, seal, and refrigerate overnight for better flavour and texture.

Cut the lobster shells with scissors from the big end to the tail, spread them open, and pull the meat up and back toward the tail; remove any digestive tract.

Roast in a 400-degree oven about 15 minutes, until just cooked through and the flesh springs back.

Cool, pull the meat from the shells, cut lengthwise into strips, then across into roughly quarter-inch pieces.

Mix the lobster with chopped tarragon, grated lemon zest, a teaspoon of Old Bay, a few shakes of cayenne and enough mayo to bind; cover and chill until cold.

Pat the chilled dough into a uniform shape and cut into four equal portions; round each into a smooth ball.

Flour generously and roll each into a circle about 9 or 10 inches across.

Spread about a third of a quarter of the filling in a ring about an inch in from the edge; sprinkle lightly with Monterey Jack, leaving an inch bare at the edge.

Roll both long edges toward the centre until 1.5 to 2 inches apart; squeeze and twist the ends to seal into a boat.

Move onto a lined baking sheet; fill the centre loosely with the remaining two thirds of the portion and top with a little more cheese.

Brush with egg wash and sprinkle with cayenne.

Proof 10 to 15 minutes more.

Bake in the centre of a 450-degree oven about 18 minutes, until well browned.

Transfer to a cooling rack and rest at least 10 to 15 minutes; dust with a little cayenne and sprinkle with chopped tarragon.