By: Ben Davis

Grilled Naan Bread with Lobster and Summer Vegetable Chaat

Makes 8 individual naan bread

For the Naan bread

2 cups            all-purpose flour

½ tsp              salt

1 ¼ tsp           instant yeast

2 tbsp             melted butter

¾ cup             yogurt, at room temperature

1 tbsp             water

For the Summer Vegetable Chaat

1                      russet potato, boiled until tender

2 ears             fresh corn

1 cup              peeled, seeded and dice cucumber

1 cup              seeded and diced tomatoes

1 cup              diced red onion

2-3 tbsp         lemon juice

1 tsp               grated ginger

2                      jalapeños, seeded and finely diced

1-2 tbsp         chopped cilantro

½-3/4 tsp       chaat powder (recipe follows)

Cayenne pepper to taste

Kosher salt to taste

Toasted and ground cumin seeds to taste

3                      4 oz lobster tails

Clarified butter or ghee

Kosher salt

Spicy paprika or other ground spicy red pepper

Plain yogurt

For the Naan bread

1.         For the bread, combine the flour, salt and yeast in the bowl of an electric mixer and stir with a whisk. Add the butter, yogurt and water and mix on low speed with the dough hook until a soft ball of dough is formed. Knead for seven minutes with the mixer until a soft, elastic dough is formed. Place in an oiled bowl and turn to coat. Cover the dough with plastic wrap and let rise for 90 minutes.  Divide the dough in to 8 equal portions and place on a clean plate, cover with plastic wrap and chill until ready to use.

For the Chaat

1.         Peel the potato and then dice into small cubes. Place the potato in a bowl.

2.         Place the unshucked corn on a grill and cook, turning frequently until all the husk is black and dry. When cool shuck the corn and then cut the kernels from the cob. Add to the potato.

3.         Add the cucumber, tomato, onion, lemon juice, ginger, jalapeno, cilantro and chaat powder to the mixture and stir to combine.

4.         Season with cayenne pepper and salt to taste then transfer to a serving bowl and sprinkle with the cumin to taste.

For the Lobster and assembly

1.         Preheat the Wolf grill over high heat making sure that the sear burner is also hot.

2.         Remove the shells from the lobster tails keeping the meat in one piece.  Insert a thick skewer, starting at the tail, the length of the lobster so that it looks like a popsicle.  Brush each lobster tail with the butter and season lightly with kosher salt and the ground red pepper.

3.         Flatten each of the pieces of naan bread into an oval about 8 inches long.  Carefully place 1 or 2 pieces of the flattened dough over the sear burner and cook for about 15 to 20 seconds.  Use some tongs to flip the dough over and move to a cooler section of the grill.  Cook for about 1 minute on the second side and then transfer the bread to a warm plate and cover with a towel or place in a Wolf warming drawer.  Repeat until all the bread is cooked.

4.         Lay a piece of aluminum foil on the grill then place the lobster tails on the grill so that the exposed portion of the skewers are over the foil.  Cook the lobster tails, turning a couple of times until fully cooked, which should take between 6 and 8 minutes. 

5.         Remove the skewers from the lobster and chop the tails into small pieces.  Brush each piece of bread with the fresh yogurt then top with some of the chaat and lobster and serve immediately.