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America’s 20 Best Lobster Rolls Outside Maine

America’s 20 Best Lobster Rolls Outside Maine


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It’s widely accepted that most of the best lobster rolls in America can be found in Maine. Why? There’s no shortage of lobster there, for one, and there’s something about the sea breeze, the salty air, and the even saltier fishermen who you’ll find at the best lobster shacks that make a Maine lobster roll not just an amazing sandwich, but a life-affirming experience (click here to see our picks for the Best Lobster Rolls in Maine). Thankfully, that experience isn’t exclusive to Maine, and elsewhere in the country there are not only incredible lobster rolls to be eaten on patios overlooking the water, but at fine restaurants as well.

America’s 20 Best Lobster Rolls Outside of Maine (Slideshow)

If there’s such thing as a perfect food, a great lobster roll could very well be it. First of all, it’s lobster, one of the most gourmet — and delicious — foods in existence, democratized in a sense by removing it from the shell and sticking it inside a bun. The best lobster rolls are ones that boast heaping helpings of super-fresh lobster, kept in large chunks, served warm or cool, moistened with a little bit of mayo or butter, accented with some salt, pepper, and other spices of the chef’s choosing (or none at all, but as long as the lobster isn’t overpowered there’s certainly room for creativity), nestled inside (and on top of and around) a bun that’s been buttered and toasted on a griddle. Aside from the sandwich itself, the eating experience is about as decadent as possible, and there are few foods that represent summer quite as much as a lobster roll. What’s more, there are two major lobster roll styles to choose from, and both are arguably equally delicious: Maine-style, which is served cold with mayo, and Connecticut-style, which is served warm with butter.

In order to find the best lobster rolls outside of Maine, we searched far and wide for those that have the highest level of renown, but also ones that meet all the qualifications set forth above. While obviously the opportunity to eat your lobster roll on a picturesque dock overlooking a harbor filled with lobster trawlers is ideal, that’s not a make-or-break criterion for a great lobster roll. Some mediocre lobster rolls are served in the most picturesque settings imaginable, and likewise, some of the country’s best lobster rolls are served at restaurants with no water in sight.

Our journey across Lobster Roll America takes us to a restaurant in Los Angeles that serves a green curry-spiked lobster roll in a jet-black bun, an oyster bar in Philadelphia that ships both lobster and buns in from Maine daily,and a sprawling patio in Austin, Texas, where super-fresh lobster rolls are served with a side of drawn butter. Click here for the best lobster rolls outside of Maine, and find the best lobster rolls in Maine here.

Additional reporting by Arthur Bovino.


America's Best Lobster Rolls Outside of Maine

It's widely accepted that most of the best lobster rolls in America can be found in Maine. Why? There's no shortage of lobster there, for one, and there's something about the sea breeze, the salty air, and the even saltier fishermen who you'll find at the best lobster shacks that make a Maine lobster roll not just an amazing sandwich, but a life-affirming experience (click here to see our picks for the Best Lobster Rolls in Maine). Thankfully, that experience isn't exclusive to Maine, and elsewhere in the country there are not only incredible lobster rolls to be eaten on patios overlooking the water, but at fine restaurants as well (Credit: Sam's Chowder House).

If there's such thing as a perfect food, a great lobster roll could very well be it. First of all, it's lobster, one of the most gourmet -- and delicious -- foods in existence, democratized in a sense by removing it from the shell and sticking it inside a bun. The best lobster rolls are ones that boast heaping helpings of super-fresh lobster, kept in large chunks, served warm or cool, moistened with a little bit of mayo or butter, accented with some salt, pepper, and other spices of the chef's choosing (or none at all, but as long as the lobster isn't overpowered there's certainly room for creativity), nestled inside (and on top of and around) a split-top bun that's been buttered and toasted on a griddle. Aside from the sandwich itself, the eating experience is about as decadent as possible, and there are few foods that represent summer quite as much as a lobster roll. What's more, there are two major lobster roll styles to choose from, and both are arguably equally delicious: Maine-style, which is served cold with mayo, and Connecticut-style, which is served warm with butter.

In order to find the best lobster rolls outside of Maine, we searched far and wide for those that have the highest level of renown, but also ones that meet all the qualifications set forth above. While obviously the opportunity to eat your lobster roll on a picturesque dock overlooking a harbor filled with lobster trawlers is ideal, that's not a make-or-break criterion for a great lobster roll. Some mediocre lobster rolls are served in the most picturesque settings imaginable, and likewise, some of the country's best lobster rolls are served at restaurants with no water in sight.

Our journey across Lobster Roll America takes us to a restaurant in Los Angeles that serves a green curry-spiked lobster roll in a jet-black bun, an oyster bar in Philadelphia that ships both lobster and buns in from Maine daily, a shack in Minneapolis that goes through 3,000 pounds of lobster per week, and a sprawling patio in Austin, Texas, where super-fresh lobster rolls are served with a side of drawn butter. Not included in our list, unfortunately, is a study in opulence at New York's Manon, a lobster roll topped with uni and caviar, because it's not (yet) officially on the menu.

Click here to join us on a journey through the best lobster rolls in America, outside of Maine.


How to make a lobster roll just like they do in Maine

One of summer's simplest pleasures is the lobster roll. Sitting seaside on the deck of some seafood shack while eating a decadent yet shockingly simple sandwich as the breeze flows through there's no reason why lobster rolls should be relegated to beachy vacations and road trips through New England. The essence of the lobster salad is super easy to replicate at home.

There are actually two styles of lobster rolls: Connecticut and Maine. Maine lobster rolls — the more famous style — are served cold and tossed with a mayonnaise-based dressing. Connecticut rolls are served warm and with drawn butter. What they have in common, however, is being served on top of a buttery grilled split-top bun with an essential squeeze of lemon.

But today, let's talk about how to make a Maine-style lobster roll. After all, cold dishes just taste better on hot summer days.

The technique for making a lobster roll is actually really easy. The first thing you need to do is make a simple dressing out of mayonnaise, celery, onion and lemon juice. Then, fold in your cooked lobster meat -- lobster rolls are actually a great way to use up leftover grilled lobster tails, so if you spot a sale in the seafood aisle, pick up an extra tail or two. If you aren't sure how to cook this crustacean, here's the best way to cook lobster tails.

For you visual learners, check out our video on The Daily Meal's YouTube channel showing how to cook lobster tails and use them to make lobster rolls:

Season your lobster salad with some salt a few shakes of Old Bay seasoning won’t hurt either.

Like all great sandwiches, what takes a lobster roll to the next level is the bread. Don’t just use your grocery store brand hot dog bun, splurge for a quality split-top bun. Trust us, you want this bread to be good. After you acquire your bread, melt butter in a skillet until it starts to foam, then open up the buns and toast them until they're golden brown.

After that, it’s time to assemble! If desired, add lettuce to the bun, add your lobster salad and garnish with some celery salt and chives (if you so happen to have these ingredients on hand). Serve with some homemade fries and enjoy this sandwich worthy of the dinner table.

Lobster Roll recipe

Ingredients:

1 tablespoon diced celery

1/2 pound cooked lobster meat, cut roughly into 1/2-inch chunks

1/3 ounce shredded lettuce

Celery salt, for garnish (optional)

Chives, minced, for garnish (optional)

Step 1: In a mixing bowl, combine 2 tablespoons mayonnaise, 1 tablespoon diced celery, 1 tablespoon diced onion and 1 tablespoon lemon juice.

Step 2: Fold in lobster meat and a pinch of salt. Taste and adjust for seasoning.

Step 3: Melt 2 tablespoons butter in a medium sauté pan until it starts to foam. As foam subsides, open each hot dog bun wide and place them split-side down into hot butter. Toast until golden brown, about 1 minute, then remove to individual plates.

Step 4: Divide the ⅓ cup shredded lettuce evenly between buns, then top with lobster mixture. Garnish with optional celery salt and chives and serve immediately.

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Conversely, not all chest pains are symptoms of a heart attack.If you feel:Pressure or constriction in the center of your chest, or in your jaw, neck, arms, back, or stomach—particularly if coupled with:A sense of doomNauseaFatigueOr lightheadedness…get to the emergency room as quickly as possible. It may be a heart attack.How Long Does a Heart Attack Last?Heart attack pain is usually unrelenting, often lasting five minutes or more (up to half an hour or, rarely, two hours). If you think you may be having a heart attack, taking immediate action may save your life. So it's crucial to call 9-1-1 to get emergency treatment as quickly as possible.Is It a Heart Attack Or Something Else?However, other types of chest pains, especially if the pain is briefer and fleeting, could be stemming from something outside of cardiovascular distress.Millions of Americans are rushed to the ER every year after they experience some sort of chest pain—but only 20 percent are diagnosed with a heart attack or angina (cardiac pain that can signal an impending heart attack). Many other parts of your body could be causing chest pain — from your lungs and esophagus to a variety of other muscles.Clue That It May Not Be a Heart Attack: Chest Discomfort or Pain That Becomes Better With ExerciseHeart-related pain tends to worsen with exercise. Sharp chest pains that get better with physical activity are more likely to be caused by something else, like acid reflux.Clue That It May Not Be a Heart Attack: Pinpoint Chest PainIf you feel a sharp pain that seems to be coming from a precise location, it's likely not heart-related. Heart pain is typically diffuse or radiating.Clue That It May Not Be a Heart Attack: Chest Pain That Gets Worse When You Take a BreathIf your breathing is affecting your pinpointed chest pain, it could be anything from a broken rib to pericarditis (swelling of the membrane surrounding the heart) to something involving the lungs, like pneumonia or asthma.Clue That It May Not Be a Heart Attack: Chest Pain That Manifests in Different AreasFor instance, one day, your chest pain is on the left side just above your ribs, the next it's on the upper right. While cardiovascular pain can radiate into your arms, neck, back, or jaw, it rarely moves from place to place on different days.Clue That It May Not Be a Heart Attack: Momentary Chest Discomfort or Pain–Like an Electric Shock or BoltHeart-related pain is typically unrelenting, lasting for at least several minutes at a time. If your chest pain is momentary, it's likely caused by a musculoskeletal injury like a cracked rib or pulled muscle, or possibly nerve pain, like the kind that can be caused by shingles involving the chest.What Are the Four Most Common Causes of Non-Cardiac Chest Pain?Chest pain that is not a heart attack can be either cardiac or noncardiac in nature. You could be having a problem with inflammation around your heart (which by the way requires immediate doctor attention) that could be causing chest pain or you could be suffering from something totally not heart-related, like bad indigestion. Here Are the Four Most Common Causes of Non-Cardiac Chest Pain:Common Cause of Non-Cardiac Chest: Pain Gastrointestinal PainThey don't call it heartburn for nothing. GI issues are the most common type of noncardiac chest pain culprits often include acid reflux, GERD (chronic acid reflux), or esophageal spasm.Common Cause of Non-Cardiac Chest: Musculoskeletal PainWeekend warriors, consider yourselves warned! If you haven't lifted anything more substantial than your iPhone for more than a couple years, you might just want to ease into that new HIIT class you signed up for. You may feel like you're having a heart attack, but it's more than likely you may have suffered a strained chest muscle.Common Cause of Non-Cardiac Chest: Lung PainPneumonia or a condition like pleurisy, which is an inflammation of the tissues surrounding the lungs, can cause pain in the chest that might be mistaken for a heart attack.Common Cause of Non-Cardiac Chest: Panic AttackOften described as extremely intense, panic attacks can present itself with such similar symptoms to a heart attack that many people believe they're in cardiac arrest when they're not. At the core of an attack are factors like significant stress, traumatic events, or sudden life changes. Panic attacks typically come with few or no warning signs and tend to peak within 10 minutes, whereas heart attack symptoms may start slowly and last for more extended periods.What Are the Most Common Causes of Cardiac Chest PainAngina — or cardiac pain — refers to discomfort in the chest due to something being wrong with the heart. A cardiologist will want to first determine that the chest pain you may be having is related to clogged arteries (think: atherosclerosis or heart attack). Various conditions of the heart can cause angina but are unrelated to the dangers of clogged arteries.Common Cause of Chest Pain: PericarditisPericarditis occurs when the sac that surrounds your heart — the pericardium — becomes inflamed. Most people are better in 7 to 10 days and won't suffer serious problems from this condition.Common Cause of Chest Pain: MyocarditisMyocarditis is an inflammation of the heart muscle — or myocardium — which can impact your heart's ability to pump, causing a rapid or abnormal heart rhythm. Generally caused by a viral infection, myocarditis can also result from a reaction to a medication or inflammatory condition.Common Cause of Chest Pain: CardiomyopathyCardiomyopathy refers to diseases of the heart muscle, which have many causes, warning signs, symptoms, and treatments. With cardiomyopathy, the heart muscle becomes thickened or enlarged, making it more rigid. Less commonly, cardiac muscle is replaced with scar tissue. As this condition worsens, the heart becomes weaker — and is less able to pump blood throughout the body and maintain normal sinus rhythm.Common Cause of Chest Pain: Aortic dissectionAortic dissection is a serious condition in which the inner layer of the aorta, the large blood vessel that branches off the heart, tears. Blood fills the tear, causing the inner and middle layers of the aorta to separate or "dissect". If the tear ruptures through the outside aortic wall, the aortic dissection has a high likelihood of being fatal.You Are Still Not SureChest pain can be frightening, regardless of its cause. Please listen to your body. If you're having severe pain in your chest that's radiating to your neck, jaw, arms, or back — which is accompanied by nausea, fainting, shortness of breath, and cold sweats — call 9-1-1 immediately. You can't beat a healthy heart. And to get through life at your healthiest, don't miss: This Supplement Can Raise Your Cancer Risk, Experts Say.

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Classic Lobster Roll

Yield: 1 serving

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients:

1 - 1 1/2 pound lobster, cooked, (meat removed and checked for shell particles) cut or torn into pieces
1 scant tablespoon mayonnaise
1 frankfurter roll or hot dog bun with sides cut off (just remove a tiny bit from the sides or they will fall apart)
1 teaspoon butter

Directions:

Toss the lobster meat with the mayonnaise. Chill.

Heat skillet and butter the outside of the roll. Place roll in the skillet and grill till lightly golden on each side.

Open the roll and place lobster claws on either side, fill the middle with the rest of the lobster.

Now, take a bite…you decide!

Update: Diane wrote in to let us know that for bakers reading this post, King Arthur Flour makes a pan that is perfect for making New England Hot Dog Rolls and they include a recipe. You can find the information in this link.


In Search Of…Lobster Rolls That Really Rock

RULE OF CLAW | A lobster roll with onion rings at Five Islands Lobster Co. in Georgetown, Maine.

THE CLASSIC CRUSTACEAN sandwich is on a roll.

Once the kind of dish that you had to go to coastal New England or the outer reaches of Long Island to sample, the lobster roll has become a standard of American cuisine that can be enjoyed from Detroit to Delray Beach.

"It's amazing how in the last five years it's become an incredibly trendy food item," said Steve Kingston, owner of the Clam Shack, a lobster-roll institution in Kennebunk, Maine. "It's grown from a staple on a shack menu to a national culinary fascination, all over the menus, all over the country."

We have a host of reasons to thank for the proliferation of lobster rolls. Advances in technology is one Shucks Maine Lobster has figured out how to remove raw lobster meat from the shell with mechanized help, so it can be packaged and easily shipped. Lobster rolls fit nicely with the zeitgeist of a lackluster economy—while far more expensive than your average BLT, they're an affordable luxury, a dish that combines high-class protein with a down-to-earth wrapping. A lobster roll can be half the price of a lobster dinner you get the flavor without the formality, or the attendant mess.

And lobster in general is cheaper these days—as low as $5 to $6 per pound for live shellfish at retail—due to a bumper crop of crustaceans that follows two other record-setting years. Lobstermen generally see the heaviest catches July through November, but in 2012, the peak season started a month early.


Hometown Hungers: Best Lobster Rolls Outside of Maine

In warm months, many a Maine lobster roll loyalist makes the pilgrimage to the quaint shacks perched along the state&rsquos rugged shoreline to devour that sweet, briny creation that perfectly encapsulates the essence of life by the sea. But when seasons or distance get in the way, several spots around the country let diners indulge in the regional delicacy far from the Pine Tree State. These Food Network-approved locales across the country stick close to the classic recipe: buttered split-top rolls slicked with mayo and stuffed with succulent lobster meat. Take a bite, close your eyes and let the fresh, bright flavors transport you no boat necessary.

Peacemaker: St. Louis

Missouri may not offer ocean views, but Chef Kevin Nashan has found a way to bring the sea to St. Louis via a menu that traverses the coastal regions of Maine and Louisiana. Though his restaurant is landlocked, Nashan captures bright ocean flavors by sourcing fresh seafood that&rsquos flown in daily. The chef is so diligent about perfecting the details of his dishes that he spent four months working with a local bakery on the bread for his Maine-style lobster roll. The brioche-inspired bun serves as a buttery base, which is heaped with cold lobster meat lightly coated in mayo and lemon zest.

167 Raw: Charleston, South Carolina, and Nantucket, Massachusetts

With restaurants in the water-centric locales of Charleston and Nantucket, 167 Raw practically guarantees its commitment to fresh seafood, including a raw bar of briny oysters, a daily ceviche and an exceptional gingery tuna burger on a fluffy brioche bun. The lobster roll adheres to New England tradition with a buttery toasted (locally baked) bun, and light coating of aioli and sprinkling of chopped chives. The side of potato chips helps complete the culinary conjuring of a Maine afternoon at the shore.

Luke’s Lobster: New York City and Other Locales

The absence of authentic Maine-style lobster rolls in New York City inspired native Mainer (and son of a former lobsterman) Luke Holden to set up shop in 2009. What started as an eight-stool space styled after a traditional lobster shack has grown into a mini-empire with outposts throughout the United States and Japan. Each toasted bun (split-top, of course) comes loaded with a quarter-pound of lobster meat that&rsquos sustainably sourced and processed at a sister facility in Maine. The natural sweetness of the lobster shines through in every bite, balanced simply with a squirt of mayo, slick of lemon butter and sprinkling of seasoning.

Cousins Maine Lobster: Los Angeles and Other Locales

Cousins Jim Tselikis and Sabin Lomac successfully translated their Maine family tradition of backyard lobster bakes into a California-based food truck business in 2012. And a mainstay of their menu is the Maine lobster roll. Each sandwich starts with a split-top bun sourced straight from the Pine Tree State, which is then buttered, griddled and loaded with claw, knuckle and tail meat, Tselikis says. The toasty roll brings a beautiful balance to the mayo-accented mound of chilled Maine lobster meat stuffed inside. Lemon can be added according to one&rsquos taste, as a freshly cut slice accompanies each order. Lobster lovers across the country continue to line up for the rolls, as the fleet has expanded into more than six other states and fueled enough demand for a brick-and-mortar spot in West Hollywood, California.

Steuben’s: Denver and Arvada, Colorado

The culinary minds behind this retro restaurant concept rounded up a collection of America&rsquos most-beloved regional specialties for their menu, including a lobster roll made in Maine&rsquos signature style. Steuben&rsquos sandwich bursts with bright flavor, thanks to a rigorous delivery schedule. "Our lobster is flown in live daily and prepped fresh in our kitchen," says COO Emily Biederman. Once cooked, the tender morsels of lobster meat are lightly dressed with mayo, paprika, celery, lemon juice, salt and black pepper, then nestled in a griddled split-top roll. This Maine staple comes served with another American classic: housemade fries and a pickle.

Old Port Lobster Shack: Redwood City, California, and Other Locales

Boston native Russell Deutsch may reside in a coastal state awash in seafood spots, but his restaurants have hooked plenty of fans by offering fresh lobster (along with clams, steamers, oysters and mussels) plucked from the Eastern seaboard. "The lobsters are flown in from Maine, via Boston, twice a week," Deutsch says. He mixes the fresh meat with mayo, green onions and lemon juice, then adds salt and pepper before cramming the lot into a top-loading hot dog bun. The sandwich comes with pickles, French fries and a distinctive coleslaw that delivers another punch of Maine flavor (thanks to dried Maine blueberries).

The Lobster Roll: Amagansett, New York

For more than 50 years, diners have flocked to this cheerful spot in the Hamptons that offers a seafood-centric menu and a beachy, throwback vibe. right down to the retro sign that earned this spot its nickname of Lunch among locals. Opt for the Classic Lobster Roll on the menu and you&rsquoll get a toasted-on-the-outside bun spilling over with mounds of chilled claw and knuckle meat that co-owner Andrea Anthony describes as "very tender and sweet." She tosses the succulent morsels of cold-water lobster with mayo and a bit of chopped celery for added texture, then piles them into the split-top roll that&rsquos toasty on the outside and soft on the inside. "We&rsquore all about quality and simplicity," says Anthony, who also offers a gluten-free version of this menu mainstay.

The Maine Lobster Lady: Phoenix

A seafood truck in the middle of the Arizona desert may seem like a mirage, but the demand for Diana Santospago&rsquos lobster rolls is no illusion. The Maine native has reeled in legions of loyal fans who will stand in line for hours to snap up one of her sandwiches. Santospago makes few alterations to the flavor of her fresh Maine lobster, serving the meat just "lightly dressed with lemon mayo," she says. Authenticity is key, so Santospago uses a New England-style roll as the base, which she butters and grills before piling on luscious chunks of lobster. She describes the resulting roll as "Maine on a bun." When not slinging lobster rolls and other specialties at her seasonal food truck in Arizona, Santospago trades in her wheels for waves, returning to Maine every year for the warmer months. It&rsquos there that Santospago has spent many a season helping to haul lobster traps. Maine lobster lady, indeed.

JCT. Kitchen & Bar: Atlanta

This Southern restaurant gives Maine some major love on Fridays and Saturdays with a lobster roll lunch special that lures in the locals. These sandwiches feature 1 1/4-pound lobsters that arrive live from New England to ensure maximum freshness. Executive Chef Brian Horn imparts a touch of extra flavor by poaching the succulent crustaceans in court bouillon, then chills the lobster meat until the orders roll in. He ups the flavor ante by adding mayo, fresh herbs, salt, pepper, lemon juice and zest to the chilled meat before heaping it onto a buttered, toasted roll from a local bakery. Each sandwich comes flanked by a side of fries, apple slaw and a lemon slice. These lobster rolls go fast, so best get there early if you want to hook one for lunch.

GT Fish & Oyster: Chicago

GT Fish & Oyster may be located in landlocked Illinois, but the Windy City seafood spot channels the windswept shores of Maine via its lobster roll. Executive Chef/Partner Giuseppe Tentori ensures that every bite is filled with the sweet, sea-kissed flavor of Maine lobster by piling nearly a pound of freshly flown-in meat into every sandwich. He tosses the lobster with a housemade herb mayo before building the sandwich on a butter-brushed roll that&rsquos sturdy enough to hold up to the weighty filling. As though the sandwich isn&rsquot hefty enough on its own, it&rsquos served with a stack of crunchy onion strings and a pile of pickled vegetables.


Ditch Plains Lobster Roll Recipe

  • 2 pounds of lobster meat, approximately three to four lobsters
  • 3/4 cup mayo
  • 1/4 cup dijon mustard
  • 1 tablespoons roasted garlic
  • 1 tablespoons tarragon, finely chopped
  • 1 tablespoons parsley, finely chopped
  • 1 cup celery fine dice
  • 1/3 cup scallions sliced
  • 1 teaspoons old bay seasoning
  • Lemon, halved
  • 1 onion, halved
  • 3 ribs of celery, rough chopped
  • 2 cups of white wine
  • Salt
  • Black pepper

B and G Oysters:

B and G are Boston-based and their lobster roll twist seems to be the addition of lemon. Their official lobster roll recipe is:


  • 1 pound cooked lobster meat, shredded
  • ½ cup mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoons chopped shallot
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • salt and ground black pepper to taste
  • ¼ cup butter
  • 1 teaspoon chopped garlic
  • 4 bakery-style hot dog buns
  • 1 cup shredded lettuce

Place lobster, mayonnaise, olive oil, shallot, chives, lemon juice, parsley, salt, and pepper in a bowl mix with a spatula until combined. Cover and place in the refrigerator.

Melt butter in a large skillet. Add garlic cook and stir until fragrant, about 1 minute. Add hot dog buns fry until golden brown, about 5 minutes.

Fill each roll with an equal amount of lobster mixture and 1/4 cup shredded lettuce.


The Best Maine Lobster Shacks and Lobster Rolls

1. The Clam Shack, Kennebunkport, Maine. This classic lobster shack is most famous for its amazing lobster roll which consistently gets voted as one of the best in Maine. Perched on the side of a busy road, with limited outside seating, The Clam Shack isn’t big on ambiance but they more than make up for it with the quality of their lobster and their award-winning lobster roll. To read more about The Clam Shack, click here.

2. Red’s Eats, Wiscasset, Maine. Reds is a more of a roadside hut than a shack. As with The Clam Shack, it doesn’t offer ocean views but it does deliver one of the most famous lobster rolls on the coast of Maine. To read more about Red’s Eats, click here.


The Maverick

Loved by the gastronauts of the foodie world, these lobster rolls break all the rules. The meat is finished with aioli, wasabi, Old Bay seasoning, pickled mustard seeds, cucumber, and Tabasco…just to name a few! There are plenty of chefs who attempt to put a “gourmet” spin on the roll. We’ve even heard of lobster meat being swamped with mac and cheese or stuffed into Asian slaw. While we not fans those kinds of adaptations, we give full marks for imagination!

The truth is, the star of the show is the lobster itself — succulent, sweet, and beautifully briny. We source our Maine lobsters from a sustainable fishery, caught by independent lobstermen.

Hot dogs are not the only comfort food served with toppings. Have you tried the California version of the lobster roll served with avocado, white cabbage, pico de gallo, and Sriracha? Along with avocado, you’ll find rolls topped with bacon, pickled mustard seeds, cucumbers, caramelized onions, tomatoes, hot giardiniera (Italian relish), Old Bay seasoning, black truffle, panko crumbs, and crushed potato chips (might give this a try). It’s okay to embrace creativity, but always remember to know the source, keep it fresh and simple.

A Top-Secret Condiment

Read On for the Big Reveal!

You never want to over-complicate a lobster roll, but there is one secret topping that will add a hit of salty sweetness. Pick up a box each of Lorna Dune Cookies, Keebler Club Crackers, and Ritz Crackers.


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