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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Hinoki & the Bird; Los Angeles

This visual stunner comes from the new outpost of F&W Best New Chef 1999 David Myers. Chef de cuisine Kuniko Yagi flavors the lobster meat with a Vietnamese green curry aioli and fresh Thai basil. She gives the roll its striking color by toasting it with a charcoal powder from Japan’s Nara Prefecture, which Yagi’s mom ships directly to her.

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