Nothing says summer quite like the crunch of a fresh lobster roll. In honor of the seafood delight, we asked top chefs and food personalities for their favorites. The only rule? They couldn't choose their own.
"The lobster roll served at the Trenton Bridge Lobster Pound on the bridge to Mount Desert Island, where I have a home in Seal Harbor, Maine, is my favorite. They serve their lobster rolls with big chunks of boiled lobster on thick slabs of white country bread."
Check out Martha's own recipe here.
Chef and owner of Daniel
Favorite Lobster Roll: The Boarding House on Nantucket
"When serving lobster on the dinner menu, they always steam or boil extra to make these rolls. The recipe uses equal parts mayonnaise and sour cream or crème fraîche, fresh lemon juice, lemon zest, chives, salt, and cracked pepper. Then they butter and griddle New England split-top hot dog rolls until golden brown. They protect the bun from becoming soggy with a bit of butter lettuce, which also adds freshness, and then spoon in the lobster salad. It's a simple summertime classic."
Daniel Boulud serves this lobster roll at Bar Boulud in New York City.
Chef and partner at Lure Fishbar
Favorite Lobster Roll: The Clam in New York City
Josh Capon's lobster roll at Lure Fishbar
Chef and owner at Loring Place
Favorite Lobster Roll: The Lobster Roll in Montauk
"I make a very flavorful mayonnaise with lots of lemon and tarragon," Kluger says of how he prepares his own recipe. "I normally add fennel, celery, and chili to the salad and then drizzle a little lobster oil on the salad at the end. I use a potato roll that is cooked on the griddle with butter."
Chef and co-owner of Le Bernardin
Favorite Lobster Roll: Duryea's in Montauk
Favorite Lobster Roll: The Polo Bar in New York City
"My favorite place to get a lobster roll is at the
Chef at Grand Banks
Favorite Lobster Roll: John Dory Oyster Bar in New York City
"April Bloomfield’s hot lobster roll is a true delight, especially on a cool evening. It has sublime flavors and the unctuous sensation of warm lobster is perfectly executed. No surprise though, as she is a fellow fisherman. We’ve shared our passion on several outings, once in particular with Tom Colicchio in the Atlantic at Breezy Point."
April Bloomfield's lobster roll
Favorite Lobster Roll: Pearl Oyster Bar in New York City
"My favorite lobster roll is served at Chef Rebecca Charles’s Pearl Oyster Bar. This is the authentic taste of Maine, lovingly prepared with the true taste of a 'nor'
CEO/co-founder of Luke’s Lobster
Favorite Lobster Roll: The Lobster Shack in Cape Elizabeth, Maine
"The Lobster Shack in Cape Elizabeth is my second favorite lobster roll. Always fresh, locally sourced lobster meat served in a butter and grilled split-top bun. Mayo is optional (perfect) and the view while enjoying the roll can't be beaten. The Lobster Shack sits on a point overlooking some of the lobster grounds that I once fished! Like our own
Chef at Gabriel Kreuther
Favorite Lobster Roll: James Hook & Co. in Boston
"They use super fresh lobster and an excellent tangy mayo, celery, and a perfectly squishy bun. It's simple and clean, just as a lobster roll should be."
Chef and partner at Gotham Bar & Grill
"My wife, Sophie, and I like to vacation in Portland, Maine and spend days hiking and biking and evenings eating lobster and steamers. I have had excellent lobster rolls at Eventide Oyster Company and at Portland Lobster Company, both in the town of Portland."
Chef and managing partner at Paowalla
Favorite Lobster Roll: Summer Shack in Boston
"Mine is definitely the lobster roll with bacon from Jasper White's Summer Shack in Boston! His baked clams are also the best. For my own version, I like to stuff a potato roll with lobster, sliced scallions, mayonnaise, and top it with Maharashtrian chili garlic chutney."
Owner and partner at Amada
Favorite Lobster Roll: Portland Lobster Company in Portland, Maine
"I always order a buttered split roll with mounds of fresh lobster, warmed butter, and a side of hand-cut fries and slaw. We also have a killer lobster roll at the Olde Bar in Philly stuffed with Maine lobster that's tossed in celery seed mayo."
Chef and owner at the Optimist
"At Son of a
Chef and owner at Barbuto
Favorite Lobster Roll: Son of a Gun in Los Angeles
Favorite Lobster Roll: Greenpoint Fish & Lobster Co. in Brooklyn
"It's made with big chunks of fresh lobster meat tossed with light mayo, celery, lemon, tarragon, and served with slaw and a pickle. We just launched our own variety at the new location of Seamore's in Chelsea, which we make with creme fraiche and dill on a toasted brioche bun." (Ed. note: New York Magazine agreed with Chernow and declared Greenpoint Fish's lobster roll "the absolute best in New York."
This story originally appeared on Townandcountrymag.com.
* Minor edits have been made by the