The Best Lobster Roll Joints

Five Islands picks their lobster meat daily from local waters, adds a kiss of mayo, and serves it on a buttered, grilled bun lined with Romaine. Eat on one of the green picnic tables overlooking the water for full effect.

Photo: Lisa Corson/The Wall Street Journal

Red’s Eats

41 Water St., Wiscasset | 207.882.6128

Get in line (and be prepared to wait) for the very worth it rolls at this roadside shack. Each one boasts a whole lobster’s worth of meat that’s so fresh and sweet they leave it unadorned (though they provide mayo and butter if you’d like to dress it up).

Photo: roadfood.com

This little stand on the bridge connecting Kennebunk and Kennebunkport bakes round, airy buns they’ve been using since the ’70s—plus, they cook their lobsters in fresh ocean water.

Photo: Robert Dennis

James Hook on the Boston waterfront serves one of the best, no-nonsense lobster rolls in town, with claw and knuckle meat on a cold split-top bun. Picnic tables and tanks complete the super casual vibe that keeps the lobster fresh and prices low.

Photo: bridgeandtunnelclub.com

Hot with butter or cold with mayo on a brioche bun, Neptune is the place in Boston for a fancy lobster roll.

Photo: Penny Cherubino

Having been around for over 50 years, this shack in the fish market knows how to make a lobster roll: Traditional with thick chunks of meat and just a smear of mayo on a lightly toasted split-top bun.

The lobster roll that was ahead of the trend in New York many years ago is still one of our favorites, made with a generous amount of fresh lobster salad (Hellmann’s mayo, lemon, and chives) on a crunchy griddled bun.

Photo: Paul Wagtouicz

This very cool, old-New York restaurant (almost 100-years-running—complete with vaulted ceilings, myriad oyster varieties, and a great lobster roll—is located on the lower level of Grand Central Station. Grab one at the counter before hopping on your train or head to the cavernous saloon and stay a while.

Photo: loco2.com

Specializing in fresh-catch lobster, these guys offer an awesome, no-frills roll in two styles: Maine (cold with mayo) or Connecticut (warm with butter). If you can’t get to Red Hook, they now have trucks that travel around the city.

This casual New England style lobster bar serves the dressiest of rolls, which is notoriously similar to Pearl’s—big chunks of lobster, lightly seasoned, and then tossed with the perfect amount of mayo on a soft, buttery brioche bun.

The simple recipe (much like Patrick’s perfect roll) includes fresh hunks of lobster, Hellmann’s mayo, super-fine celery, and a whisper of scallion on a Pepperidge Farm bun. Delish.

Large chunks of claw and knuckle meat are mixed with just a touch of mayo at Luke’s, which now has outposts all around town. The casual environs, counter seating, and wholesale connections (Luke’s dad is in the Maine lobster biz) keep prices around $10 cheaper than the restaurant competition. They also offer half rolls, if you’re just up for a snack.

The menu changes daily here, but one thing that stays the same is their amazing (mini) lobster roll, made with celery and lemon aioli, and topped with crispy chips and chives on a buttery brioche bun. It’s hands down one of the best rolls we’ve ever eaten.

Photo: Scout Magazine

Inspired by a trip to New England, these guys brought the East Coast back to LA…in a truck. The rolls are simple and delicious and served with all the regional trimmings (Cape Cod chips, clam chowder, etc.).

Downtown’s bustling seafood bistro serves a true Connecticut-style lobster roll, warm and oozing with butter (no mayo) on a warm split brioche bun, served with crispy fries and pickles. Enjoy at the beautiful marble bar, overlooking the open kitchen or next to the impressive raw bar.

Photo: gastronomyblog.com