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 14 of 25
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The Raw Bar; Mashpee, MA

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.

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