Since opening in 1984, this stalwart hasn’t messed with its basic lobster roll formula. “Just lobster and mayo and a little bit of love,” says owner Bob Weekes. Make that almost a pound of lobster, heaped into a signature split-top torpedo roll. Fork optional. therawbar.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.