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 8 of 25
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Oyster House; Philadelphia

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.

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