Everyone in Maine has their favorite lobster roll and I am no exception. Though, with so many great chefs offering an impressive array of styles who can pick just one? Not me, so here are my top-three places to go for a lobster roll in Vacationland.

Red’s Eats – take-out with outdoor seating

The legendary Red’s Eats in Wiscasset has garnered worldwide attention for their colossal lobster roll – some say each roll contains 1.5 lobsters! Beyond quantity, Red’s offers many summer tourists exactly what they’re looking for – a Maine lobster roll in its purest form. The simplicity of a griddled bun, lobster meat, and optional mayo or melted butter on the side is as classic as you can get. Kudos to Red’s Eats for sticking to the original.

Eventide Oyster Company – table service

Eventide Oyster Company has been making waves in Portland’s Old Port. When they first opened they offered several innovative lobster rolls, but have since narrowed it down to perfection. Their current lobster roll is served on a homemade steamed bun and swathed in a brown butter vinaigrette. Heaven!

Bite into Maine – food truck

With the booming food truck movement in Southern Maine, you know some food truck owner MUST be making a killer lobster roll. Bite into Maine offers three delicious, and quite different, options. The Maine keeps it pretty traditional with light mayonnaise and fresh chives. The Connecticut comes with hot butter. If you’re feeling adventurous, go for the Picnic with coleslaw, hot butter, celery salt, wasabi, curry, and chipotle!

Vegetarians rejoice! If you’ve made it this far you’re in for a treat. I’ve included my recipe for a vegetarian lobster roll using lobster mushrooms!

Recipe for Vegetarian Lobster Roll

Lobster Mushrooms

Ingredients:

1 ounce dried lobster mushroom soaked in hot water for 1 hour

1 TBS unsalted butter

S&P

¼ cup fine diced celery

¼ cup fine diced cucumber

1 diced avocado

½ cup quartered cherry tomatoes

1 sheet toasted nori torn in pieces

For Dressing:

¼ cup mayo

juice of 1 lemon

½ tsp tarragon

½ tsp cane sugar

½ tsp old bay

2 leaves of butter lettuce

1 tsp chopped chives

Directions:

Once the lobster mushroom has soaked, slice the mushroom, sear it in butter, and season it with salt and pepper to taste. Remove from heat and once the mushroom has cooled mix it with the celery, cucumber, avocado, tomatoes, and nori.

Combine all the dressing ingredients and mix the dressing with the mushrooms. Serve on your choice of bun.