F&W BNC 2009 Giuseppe Tentori crams his house-made brioche roll with lobster dressed in his own mayonnaise. For extra crunch, Tentori tosses the meat with diced celery, and serves the rolls alongside crisp house-made pickles and fried onions. gtoyster.com
Never mind the tired regional debate—whether they’re best Maine style (chilled, with mayonnaise) or Connecticut (warm, with drawn butter). Lobster rolls are delicious, and in addition to honoring the classic styles, seafood-obsessed 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 favorites.