Chef Barbara Lynch serves perfect fried clams at her South End seafood bar, and a fantastic Maine lobster roll with mayo, celery and the chef-ly addition of chives, in a split-top bun. bandgoysters.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.