For everyone who doesn’t love mayo (or even if you do) here is mayo-less lobster roll for ya: Jalapeño brown butter lobster roll with red onion. Browning your butter for this makes SUCH difference and only takes about 5 extra min. If you can get your hands on some lobster this summer this one is a 10/10 so def give it a try!
Brown butter lobster roll
- 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
- *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!