This twist on a brown butter lobster roll is elevated with a kick of fresh jalapeño.
The Deets
For everyone who’s not a fan of mayo—or even if you are—get ready for a fresh twist on a summer classic: the Jalapeño Brown Butter Lobster Roll with red onion. This mayo-free version takes the traditional lobster roll to a whole new level with bold, vibrant flavors. Browning the butter is the real secret here. It only adds about five extra minutes, but the payoff is huge. The butter turns rich and nutty, adding a depth that coats the lobster in velvety goodness. The jalapeño brings just the right amount of heat, perfectly balancing the sweetness of the lobster meat, while thinly sliced red onion adds a pop of freshness and crunch.
Whether you’re planning a backyard cookout, a beach picnic, or simply treating yourself to something special, this lobster roll is a guaranteed crowd-pleaser. It’s the perfect way to elevate your summer dining. If you’re lucky enough to get your hands on some fresh lobster this season, this recipe is an absolute must-try. It’s simple, delicious, and earns an easy 10/10. So go ahead—ditch the mayo, embrace the brown butter, and savor every bite. Add a side of Cape Cod chips, and you’re good to go. You’ll be wondering why you didn’t try it sooner! If you enjoyed this check out more of my recipes here!
Brown butter lobster roll
Ingredients
- Diced red onion
- Diced Celery
- Diced jalapeño
- Hot dog bun or any split bun
- 1/2 stick of butter
- 1 lb cooked lobster meat (frozen, fresh)* chopped
Instructions
- *If you’re cooking a live lobster, boil salted water and cook anywhere from 10-20 minutes depending on the size. Typically you want a lobster that is 1 1/2 pounds in size. Remove from pan and let cool, and crack.
- On low to medium heat, melt butter in a small saucepan. Once butter is melted, brush bread lightly with butter to coat. Grill or lay flat in a pan on the stove until toasty. You should still have a decent amount of butter left in the pan. Cook on low for about 5 min, stirring often. You will notice immediately when the butter starts to get brown. Once this happens, turnoff heat and toss your chopped lobster meat in the pot and combine with the browned butter. Add in jalapeño, red onion and celery (if using) into the pan as well and combine. Carefully add everything to your bun and top with more jalapeño. Serve with Cape Cod chips. Enjoy!
