Lobster Rolls Straight from the Boat
Seafood / lobster
Grace Dvornik is a classically trained, freelance chef and one of the most in demand chefs for private yacht owners. That means she knows a thing or two about preparing amazing seafood dishes! Here's her go-to lobster roll recipe.
2 wild caught lobster tails (shells removed)
6-8 Tbsp. butter (diced)
2 Tbsp. fresh dill (chopped)
1-2 scallions (thinly sliced)
2 Tbsp. mayonnaise
Salt & pepper (to taste)
Garlic powder (to taste)
2 brioche buns
Melt butter in a pan on medium-low heat
Place the tails in the pan and cook for 2-3 minutes per side until opaque (time may vary)
Remove tails from pan and let cool; reserve the butter for later use
Chop up lobster tails and place in mixing bowl
Add herbs, mayonnaise, seasonings and a few tablespoons of the reserved butter
Mix thoroughly and adjust seasonings as needed
Toast brioche buns and spread with butter
Add lobster mixture to buns, sprinkle on extra herbs and enjoy!
Sous vide method: Seal lobster tails and butter in a sous vide bag and place in 134°F water bath for one hour. Remove lobster when done and let cool, reserving the butter. Follow the remaining steps above.
Grace Dvornik is an award nominated yacht chef from Clearwater, Florida. While working on private and charter yachts ranging from 64-130ft, Grace has had the privilege to work for an array of high profile clientele including innovators in technology, former U.S. politicians, and Middle Eastern royalty. In addition to sailing throughout the Bahamas, Caribbean, and East Coast USA, she has also worked as a personal chef and sous chef on private estates in New England and Florida, private islands in the Bahamas, and a 15,000 acre cattle ranch in Wyoming. Follow Grace’s adventures on Instagram or visit her website for more information.
Chef Award voting: https://acrew.com/awards/crew-awards-2021/category/chef/