Top Lobster Roll dishes in Boston

Warm lobster meat tossed in brown butter on a steamed bao-style bun — the Portland signature, ported intact

Warm knuckle and claw meat tossed in drawn butter, piled into a toasted split-top brioche — the dish that put them on the map

Cold lobster lightly dressed in mayo on a buttered, griddled split-top bun

Maine-style with cold lobster and mayo on a buttered split-top bun, available in regular and jumbo foot-long sizes

Cold knuckle and claw meat with a brush of mayo and Luke's seasoning on a toasted top-split bun

Cold-mayo style, generously packed with sweet claw and knuckle meat on a buttered split-top bun — the canonical order

Generous knuckle-and-claw meat with either warm butter or chilled mayo dressing on a toasted split-top roll

Cold knuckle and claw meat with a brush of mayo and Luke's seasoning on a toasted top-split bun

Cold knuckle and claw meat with a swipe of mayo, lemon butter, and the house seasoning on a toasted split-top bun

Classic Connecticut-style warm-butter or cold-mayo lobster roll on a split-top bun.

Knuckle and claw meat lightly dressed, served warm with butter on a griddled bun — restrained and seafood-forward rather than mayo-heavy

Cold or warm preparation on a buttered split-top bun with celery and light mayo

Maine or Connecticut style with a generous lobster fill on a buttered split-top bun

Chilled lobster meat lightly dressed in mayo with a hint of celery on a buttered bun

Warm lobster meat tossed in drawn butter on a toasted split-top brioche