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.

Highlights

• 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.

Good to know

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.