Erin Miller, chef and owner at Urban Hearth, loves the local institution known as Alive & Kicking Lobster in Cambridge, known for its lobster sandwiches — they don’t call them rolls here. “It feels like a slice of life from Cambridge-ago. Simple lobster sandwich treated with a light hand on the dressing and a great atmosphere.”

“Wiscasset, Maine Sprague’s Lobster, which is right on the Sheepscot River, is a simple seasonal place on the dock that has been run by the same family for 50 years. It’s a fresh roll loaded with lots of lobster and butter on the side and an ice cream cone" - Erin Miller, chef and owner at Urban Hearth

"Superior Lobster Co. in Humarock is a great-value, family-run fishmonger that you can even pull your boat up to the location. They do a deconstructed lobster roll, so you can take it on the boat and assemble when you’re ready." - Erin Miller, chef and owner of Urban Hearth.

Michael Lombardi, chef and owner of Si Cara, wants a water view if he’s going to enjoy a lobster roll. “I feel like that’s part of the experience. With that being said, I’m going to say James Hook & Co. in Boston."

"The Lobster Shack at Two Lights in Cape Elizabeth, Maine. Every time I drive to Portland or somewhere else further north in Maine, I plan a stop at Two Lights. The waves crashing on the rocks and the wind from the ocean just adds to the entire experience." - Michael Lombardi, chef and owner of Si Cara

"My top pick is McLoons Lobster Shack in South Thomaston, Maine. Part of what makes it so special is the journey itself — the winding drive along ocean back roads sets the tone for something memorable." - Rachel Miller, owner and chef of Nightshade Noodle bar.

"Saltie Girl is always good" - Rachel Miller, owner and chef of Nightshade Noodle bar.

"Tony’s Clam Shop in Quincy. My partner lived by the beach in Quincy when we first met, and lobster rolls and fried clams at Tony’s are a sweet early memory.” - Rachel Miller owner and chef at Nightshade Noodle Bar.

For a warm option, Neptune Oyster comes highly recommended from Oscar Simoza, bar manager at The Wig Shop. “Yes, the line can sometimes be long, but trust me, it’s absolutely worth the wait, especially with their excellent wine list and crisp, cold draft beer selection. Plus, their staff is truly outstanding.”

“If you ever find yourself in Portland, Maine, I suggest checking out The Highroller Lobster Co. It’s a lively spot with incredibly fresh and delicious seafood. Their smaller-sized lobster rolls are a great way to sample different sauces and preparations, both cold and warm! I can’t get enough of them.” - Oscar Simoza, bar manager at The Wig Shop.

Tony Messina, consulting chef at Cunard Tavern, only goes for the no-frills options when it comes to his favorite lobster rolls. “The first is Belle Isle Seafood right on the East Boston/Winthrop line. I grew up just down the street from it, and I used to go there all the time before they expanded into their current, larger home. It’s a simple roll, packed with lobster, and you have a great view of the harbor and the airport. The outdoor seating is a perk, too."

Chef Tony Messina’s go-to summer vacation spot in New England is Ogunquit, Maine. “Footbridge Lobster is where we go to have a lobster roll. It’s on Perkins Cove, and the ocean is not more than a few feet in front of it. I have ordered a steamed lobster from them, watched the guy walk over to the lobster trap, which was still in the water, and grab the lobster out to steam it for me. You can’t beat that. Again, the rolls are no frills, but they’re fantastic."

“For Boston-area lobster rolls, I love the one that Will Gilson makes at Puritan Oyster Bar. He offers them both hot and cold. I like them both, but I usually order it cold." - Little Sage chef Tony Susi.

"For restaurants outside of Boston, the Seaport Grille in Gloucester makes a very good lobster roll. Maria’s (my fiancee’s) family is from there, and that’s where she likes to take me.” - Little Sage chef Tony Susi.