Chefs across the United States have embraced new possibilities with the classic lobster roll.
Never mind the tired regional debate — whether they’re the best Maine style (chilled, with mayonnaise) or Connecticut (warm, with drawn butter). Lobster rolls are delicious, and beyond honoring the classic styles, seafood-focused chefs have embraced new possibilities. From a modern Asian spin with a charcoal-lacquered bun to a torpedo bun laden with a whole pound of meat, here are our favorite lobster rolls you can try right now across the United States.
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Sam’s Chowder House (Half Moon Bay, California)
For this restaurant’s rolls, chef Lewis Rossman (an East Coast native) gets his lobster shipped straight from the Atlantic. Then he prepares it “naked style”: Hold the mayo. Only drawn butter, fresh herbs, and diced celery are served in a custom-baked, toasted torpedo bun at Sam’s Chowder House.
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