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...
One dish served fresh every day.
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Luke's Lobster; New York City and Washington, DC

Chef-owner Luke Holden is the son of a Maine lobsterman. His urban lobster shacks use only Maine lobster meat and emphasize Maine products, from the split-top buns to the Maine Root soda, craft beers and Gifford’s Ice Cream. Tender claw-and-knuckle meat rolls are served with both a squirt of mayo along the bun and butter over the top, plus a propriety seasoning featuring celery salt.

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