New England Lobster

The cold Atlantic off New England, and Maine above all, produces the lobster that defines the region's summer table. Eaten as a whole steamed lobster cracked with butter, or as a lobster roll of sweet meat in a buttered bun, at a no-frills harbour shack with the sea in view, it is one of the great regional food experiences of the country.

What you actually see

• The lobster roll - sweet lobster meat in a buttered, toasted split-top bun.
• A whole steamed lobster - cracked and dipped in melted butter, the classic feast.
• The lobster shack - the harbourside shacks where it is freshest and simplest.
• The clambake - the wider coastal feast of lobster, clams and corn.

When to go

Summer to early autumn, the peak season, when lobster is freshest and the coastal shacks are open; many close in winter. A seat by the harbour is part of the pleasure.

Honest expectations

Prices swing with the season and catch, so lobster can be dear at peak times. The best experience is a simple harbour shack, not a fancy restaurant. Eating a whole lobster is messy work, so embrace the bib and the cracking.

Nearby

The Maine coast around Portland and Bar Harbor is the heartland; the wider New England shore shares the tradition.