America's Best Lobster Rolls

Never mind the tired regional debate—whether they’re best Maine style (chilled, with mayonnaise) or Connecticut (warm, with d...
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Slide 12 of 25
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Acadia; Chicago

Chef Ryan McCaskey spent his childhood summers in Maine, so he understands the importance of using the simplest bread for lobster rolls. He ships his split-top buns from the Maine-based Hannaford supermarket chain. He seasons his lobster with fresh chive mayo, which he finishes with paprika and a squeeze of lemon. House-made salt-and-vinegar potato chips come on the side.

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