Red’s Eats really is the standard by which every other lobster rolls are judged.
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Maybe Red’s take the heat because they have been written up by many publications and heralded by American chef and TV foodie, Andrew Zimmerman. We waited in line like everyone else because the food was worth the wait. We’d always frequent Ben and Mildre’s Fried Chicken on the way to the Cape. Long lines happen when a place has good food! Ask Hodgie’s Ice Cream in Salisbury, MA or Del’s Lemonade, a RI institution all have long lines. Yankee Magazine does itself no favors by giving Red’s a left-handed compliment stating there’s an hour-long or more wait in line. And rightfully so has put the little town of Wiscassett on the map, for Pete’s sake! So they’re helping the cause of other Maine businesses. butter, hot dog bun, ice cream AND local businesses. You Mainers should be proud of your own because Red’s promotes Maine products, i.e. Tourists go there because they’ve heard the buzz that it’s the place to go for fresh lobster roll not encumbered with mayonnaise or butter. If it’s FRESH seafood, you don’t need to drown it in mayo or butter or spices. Some folks think the more they put on seafood the better it will taste. I come from a long line of fishermen some of them still in the fishing industry in Narragansett and Newport and I can tell you Red’s Eats gives you quantity and quality. Red’s combine fresh food with impeccable customer service. That’s what Red’s Eats has to deal with year after year because they are the tops in lobster rolls as well as many other things on their menu. When you’re considered the best, seems like everyone wants to pull you down. More New England Lobster Roll Love: Where to Find the Best Lobster Roll in Boston The Best Cape Cod Lobster Rolls Where’s the Best Lobster Roll in Maine? | Expert Yankee Picks The McDonald’s Lobster Roll Experience 12 Best Lobster Shacks in New England This post was first published in 2014 and has been updated. What do you think? Are these the best lobster rolls in New England? Share your picks in the comment section below. One thing is certain: This will be hard to beat. Like a condiment! Which is what it is! The lobster tastes like lobster, the bun tastes like butter, and the sauces enrich the lean meat. And here’s the genius part: Not only can you get a half-and-half roll (one side butter, one side mayonnaise, sliced crosswise), but also they put the mayo in the bottom of the bun. There’s homemade peach pie and coleslaw and the freshest lobster. And one family does it all, the catching and the cooking. Across a small cove, another red building serves as the drop-off point for day boats like the Four Winds, whose crew is unloading lobster crates while the Edith C. idles behind, waiting for the berth. Imagine the lobster shack of your dreams: a tiny red hut perched over the water with a tented patio and picnic tables. Here’s what she had to say about her top-pick McLoons. In 2017, Yankee Senior Food Editor Amy Traverso embarked on The Lobster Roll Adventure up the Maine coast, from Kittery to Eastport, to sample nearly two dozen rolls and crown a champion. One of the many advantages of a roll from McLoons in South Thomaston is that you can order it prepared with half-mayo and half-butter.Īmy Traverso McLoons Lobster Shack | South Thomaston, ME SEE MORE: Lobster Landing | The Best Lobster Roll in CT? The result is a warm, buttery, crispy-crunchy lobster roll that pleases in both quantity and quality.
Instead of making their lobster rolls with split-top hot dog buns, they load their warm, buttered lobster meat into hefty Italian grinder rolls that have been toasted on a standard-issue, propane-fired backyard barbecue grill. Owners Enea and Cathie Bacci have put a unique Italian spin on their hot, buttered lobster roll at this quaint, dilapidated shack next to the Clinton town harbor. The Pool’s lobsters are procured fresh daily from a supplier in neighboring Gloucester, then cooked up and hand-picked at the Pool throughout the day. Butter may be substituted for mayo, on request. Each roll at the Pool is made to order with generous chunks of lobster mixed in a small bowl with mayo, then placed atop a crunchy leaf of lettuce and wedged into a toasted, buttered split-top bun. Nestled in a quiet corner of Cape Ann, this pretty little spot serves up the best lobster roll between Boston and the New Hampshire border. Mike Urban The Lobster Pool | Rockport, MA Each roll at the Lobster Pool is hand-mixed for just the right amount of mayo on the meat.
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