Every summer, we make our way back up to Maine, and every summer, we tell ourselves the same thing: this is the year we find the single best lobster roll in the state. It has become a bit of a ritual — part vacation, part investigation — and honestly, one of the most delicious joys of the season. There is something wonderfully simple about a good lobster roll. It doesn’t need much. Just really good lobster, a properly toasted bun, and someone who knows better than to get in the way of those two things.
This year, we finally think we found it.
Over the course of our trip, we worked our way through roadside stands with hand-painted signs, white-tablecloth restaurants with lobster rolls on the menu for an eyebrow-raising price, the dockside spots the locals swear by, and yes, a fair number of the places that show up again and again on everyone’s social media feed the moment summer hits. We ate a lot of lobster rolls and we’re not complaining about a single one.
To keep things fair, we judged every roll on the same handful of things. First, freshness and quality of the lobster itself — you can always tell when it was caught that morning versus sitting around. Second, the finished preparation: was the bun toasted with real butter, or an afterthought? Were the sides worth finishing? Third, atmosphere. A lobster roll tastes different with a harbor view than it does in a parking lot or with a constant flood of cars roaring by, and we think that matters. Fourth, the roll-to-cost ratio, because lobster isn’t cheap and neither is a summer vacation. Fifth, which parts of the lobster actually made it into the roll — claw and knuckle meat alongside the tail, not just a token bite of tail meat stretched thin. Sixth, chunk size, because nobody wants lobster shredded down to confetti. And finally, presentation, because we eat with our eyes first, always.
After all of that, the winner of our informal, extremely delicious search for Maine’s best lobster roll is McLoons Lobster Shack in South Thomaston.
McLoons sits right on the water in Spruce Head, with the classic East Coast backdrop of a real working wharf — you can watch the lobster boats coming in and out while you eat, which somehow makes the whole meal taste even better. It’s casual, outdoor dining at its finest: picnic tables, a relaxed staff who clearly love what they do, and a genuinely easygoing atmosphere that makes you want to linger. They even have a laid-back BYOB policy, so you’re welcome to bring along your own bottle of something cold to go with your meal.
The lobster roll itself checked every box. The meat was sweet, clearly fresh, and generous — plenty of claw and knuckle meat mixed in with the tail, in good-sized chunks, not shredded. The bun was warm and toasted properly. And beyond the roll, it was served with coleslaw, chips and a pickle. McLoons also serves whole lobsters, fresh oysters, a chowder worth ordering on its own, a few non-seafood options for anyone in your party who isn’t feeling shellfish that day, and a rotating selection of homemade desserts that change daily.
Here is our real philosophy on this: if you’re going to spend real money on a lobster roll, the entire experience should leave you smiling, not just your stomach. McLoons delivers that from the first bite to the last.
One practical note, because we believe in full disclosure: McLoons does not have indoor public restrooms. What they do have are outdoor portable toilets with a washing station, but plan accordingly before you go.
If you find yourself in Midcoast Maine this summer, make the trip to South Thomaston. Pack a sweater, pull up a picnic table, watch the boats roll in, and order the lobster roll. We think you’ll understand exactly why it topped our list.
How to Build the Perfect Lobster Roll at Home
Of course, not everyone can hop in the car and drive to South Thomaston every time a craving hits, so let’s talk about how to build a truly excellent lobster roll in your own kitchen. The good news is that this is not complicated. The better news is that, done properly, it rivals anything you’ll find on the coast.
It starts with the bun, and it must be a proper brioche bun — split-top if you can find it, because those flat sides are made for toasting. Slice it down the middle, then toast both sides in a hot pan with a generous pat of butter until they’re golden and just crisp at the edges. The bun should still be warm when the lobster goes in. This is not negotiable.
Next, a gentle layer of mayonnaise spread along the inside of the toasted bun — just enough to bring everything together, not so much that it drowns out the lobster. Use your favorite brand here; we are not going to get into that debate.
Then comes the star of the show: freshly picked lobster meat, in generous, bite-sized chunks, piled as high as the bun will reasonably allow. This is where all that fresh claw, knuckle, and tail meat you worked so hard to pick gets to shine. Resist the urge to shred it. Chunks, always chunks.
Serve it alongside a scoop of coleslaw, a good crunchy pickle, and your favorite bag of chips. Pour something cold, find a spot outside if you can, and you’ve got yourself a lobster roll worth bragging about.
Have you been to McLoons, or do you have a favorite lobster roll spot of your own in Maine? Will you try making your own roll at home? We’d love to hear about it.
