A Lobster Roll Odyssey Cool-cation in Maine
- ItaliAndrea
- Jul 27
- 4 min read
Needing a break from Atlanta's sweltering summer temperatures, Svein and I headed to Maine for a cool-cation. Food is always at the forefront of our minds, so we set our sites on an epic quest for the best the lobster roll in Maine. 9 days and 12 rolls later, we are able to share the holy grail of lobster rolls! 🦞
Mid-Coast - near Camden
McLoon’s Lobster Shack at the end of Sprucehead Island is a picturesque place perched on a rocky shore. We ordered it the recommended way with just a touch of mayo and butter. This roll wins our balance award. Each bite had a generous portion of large chunked lobster meat and perfectly crusted roll. This one ties for first place, both for the roll and the view.
Five Islands Lobster Company on Georgetown Island had a roll that equaled its views. Maine’s quintessential uninhabited islands on one side and a busy working dock on the other. This roll had a very generous portion of sweet lobster meat that is crisp and turgid. It was overflowing so the fork was appreciated! The single piece of romaine lettuce under the lobster added a nice texture although true aficionados are purists. Our only criticism of this award-winning roll was the bread was under-toasted and we do like a buttery, toasted bun. It’s fun to watch the theater of salty fisherman hauling in their catch while we munched on the fruits of their labor. Tie for first place.
We were on a roll, so we headed to Red’s Eats in Wiscasset. Their notorious long lines are now our harsh reality. One would think Red's would have mastered the art of cranking people through the line at F1 speeds if, for no other reason, to sell more rolls. The line moved painfully slowly, excruciatingly slowly. We saw numerous people giving up the wait and quickly followed suit.
The next day we arrived 45 minutes prior to the opening time of 11:30 and were fourth in the queue. Even at this early hour, the line creeped at a truly inexplicably slow speed. Nevertheless, we were rewarded with nicely chunked lobster served with Kate’s Maine butter on the side. It was good, but considering the time investment waiting in the hot, sunny line beside a (less-than-picturesque) highway, I would head to the coast.
Kennebunkport
Our Odyssey continued in Kennebunkport. We were disappointed in two rolls because the chunks of lobster meat are mixed with copious amounts mayo prior to serving. Svein holds mayonnaise in high regard, but even he agreed that mixing the ingredients together obfuscates the subtle sweetness of the lobster and is not appropriate for meat so freshly plucked from the ocean. Port Lobster is a tiny to-go shack that opens at 9:00AM- a breakfast roll! Barnacle Billy’s is a traffic-clogged 30-minute drive to Ogunquit. The lobster is mixed with mayo and then sprinkled with paprika. It was a smallish roll at a not so smallish price.
The Clam Shack commands a primo location in town adjacent to the bridge over the Kennebunk River. It was served untraditionally on a hamburger shaped bun. It’s nicely toasted with unadulterated pure chunks of fresh lobstah - all condiments on the side.
Portland
The Lobster Shack at Two Lights had a commanding view of the open ocean and the lighthouse at Cape Elizabeth; however, the actual roll was a bit of a visual disappointment. A huge plastic cup full of mayonnaise is inverted onto the meat along with a slice of pickle then whole thing is doused with paprika.
On the waterfront in downtown Portland we tried our first restaurant roll at an institution, J’s Oyster, and it was a delight, huge chunks of meat and a leaf of lettuce on a well toasted bun. Butter is served on the side as it should be.
The Portland Lobster Co. claimed to be winner of Portland’s roll competition. It was on the smaller side, but the meat is good with just a small piece of lettuce underneath- all condiments on the side.
Eventide Oyster Co. was a modern restaurant with an Asian twist. Their roll was served with brown butter atop a Vietnamese steamed bun with a sprinkling of chives. It's a fun and creative departure from the norm.
Luke’s nails the lobster. There was a peculiar looking seasoning sprinkled on top (apparently Luke’s specialty), but luckily, it didn't have a pronounced flavor.
Finally, we made one last stop at Becky’s Diner as we headedto the airport. Diner? Lobster roll? Would this be Maine’s “comfort food” roll? The texture is right and we left Maine feeling satiated.
Back in Atlanta
Back in Atlanta, we wondered, is location and proximity to the source the most important flavor component? To test how well these cold-water crustaceans travel, we paid a visit to Cousins Maine Lobster, a franchise peppered throughout the US. The mayo-inundated bun is nicely toasted and the chunks of meat mirror that in Maine, but the taste is a bit more subtle. It’s a great option for a landlocked Southerner in search of this Northeastern delight.
In the end, our favorites were McLoon’s and Five Islands. Do you have a favorite lobster roll?
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