A third-generation restaurateur, owner Sam Mink serves meat only from Maine lobsters that have come out of the water fewer than 24 hours before. The Oyster House makes two kinds: one chilled, one warmed with a citrus butter. Both come on a soft split-top bun. oysterhousephilly.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.