In Maine, lobster shacks are known as “lobster pounds.” And Thurston’s is a postcard example. Perched on a working dock, the rustic spot overlooks the fishing village of Bass Harbor. The roll boasts briny chunks of mayo-dressed lobster with lettuce in a split-top bun. Thurstonslobster.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.