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 13 of 25
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GT Fish and Oyster; Chicago

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.

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