The dish to eat in Boston · United States
Lobster roll
Photo: Lee Coursey, CC BY 2.0, via Wikimedia Commons · source
Sweet chunks of fresh lobster in a buttered, toasted split-top roll, either cold with a little mayo or warm with melted butter.
New England fights over cold mayo (Maine style) or warm butter (Connecticut style), and Boston serves both. Get one at an oyster bar in the North End or by the harbor in summer.
Where to eat it: the best three in Boston
Neptune Oyster
Salem Street, North EndOrder: The warm buttered lobster roll, and a few local oysters
A tiny North End oyster bar whose hot lobster roll is famous; expect a wait.
Saltie Girl
Dartmouth Street, Back BayOrder: The lobster roll, warm with butter or cold with mayo
A seafood bar in Back Bay with a celebrated lobster roll.
James Hook & Co.
Atlantic Avenue, Fort PointOrder: The lobster roll from the harbor shack
A family lobster dealer on the water since 1925, selling rolls from a small shack.
All three are on Chef Amazing’s list The best lobster roll in Boston, which you can save and take with you.
Cook it at home: Brown Butter Lobster Roll
Sweet lobster chunks dressed in nutty brown butter and lemon, piled into a buttery toasted split-top bun. Inspired by the brown butter lobster roll at Eventide Oyster Co. in Portland, Maine.
From The Best 100: our home version, inspired by Eventide Oyster Co., Portland, ME.
Pans and tools
- 2-quart light-colored saucepan
- 12-inch skillet
- heatproof bowl
- pastry brush
- whisk
- instant-read thermometer
You’ll need
- 1 lb (454 g) cooked lobster meat (from about 4 lobsters, or purchased), in claw and knuckle chunks
- 8 tbsp (1 stick or 113 g) unsalted butter
- 1 lemon: zest of the whole lemon (about 1 tsp), 1 tbsp juice, and the rest cut into wedges
- 1/2 tsp flaky sea salt
- 1/4 tsp freshly ground black pepper
- 4 split-top (New England-style) hot dog buns
- 2 tbsp snipped fresh chives
Steps
- Take the lobster out of the refrigerator and let it sit for 20 minutes to take off the chill. Pat it dry and cut any large pieces into 3/4-inch chunks.
- Zest the lemon, squeeze 1 tbsp of juice, and cut the rest into wedges. Snip the chives.
- Melt the butter in a light-colored saucepan over medium heat. Cook for 6 minutes, swirling, until the foam subsides and the milk solids turn amber and smell nutty (about 250°F).
- Pour the butter and all the brown bits into a heatproof bowl right away to stop the cooking. Let it cool for 5 minutes.
- Spoon 4 tbsp of the brown butter into a medium bowl for the lobster. Whisk in the lemon zest, lemon juice, salt and pepper. Leave the rest for the buns.
- Brush the cut sides of the buns generously with the remaining brown butter. Heat the 12-inch skillet over medium heat. Toast the buns for 2 minutes per side, in two batches if needed, until deep golden.
- Tip the lobster into the seasoned brown butter and turn gently to coat. Warm in a clean skillet over low heat for 2 minutes, stirring, until just warm (about 110°F), and no more.
- Fill each bun with a quarter of the lobster, spooning any butter in the bowl over the top. Sprinkle with chives and serve with the lemon wedges.
Common mistake: tough lobster. It is already cooked, so warm it gently and briefly.
Brown butter burns fast. Pour it out of the pot as soon as it smells like toasted nuts.
To cook live lobsters, steam 1 1/4 lb lobsters for 12 minutes, cool, and pick the meat. You need about 4 for 1 lb of meat.
Make the brown butter up to 3 days ahead and keep it chilled. Melt it before using.
Contains: Shellfish, Dairy, Gluten.
More in Boston
The dish in every cityWhere to eat in BostonPicked October 2026 from what locals, food writers and the city’s own guides agree on. Places change; confirm hours before you go.
Chef Amazing · Will Travel for Food · Boston · The dish in every city