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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Slide 18 of 25
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Littlefork; Los Angeles

At this ode to his native New England, chef Jason Travi flies in live lobsters from Massachusetts three times a week. He mixes the poached meat with chopped celery, aioli, cayenne pepper and salt—just like he learned at his family’s restaurant on Massachusetts’s South Shore. Then he spoons it all into a buttered, toasted, torpedo-shaped Parker House bun.

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