Waterbar (San Francisco, CA)
Served on a housemade brioche, and alongside housemade pickles, Waterbar's lobster roll was made from Nova Scotia lobsters topped simply with melted butter and salt.
The Mermaid Inn (New York, NY)
A buttered Martin's potato roll is the vehicle for lobster tossed with Hellman's mayonnaise, celery, onion, and Old Bay seasoning, and finished with a sprinkling of chives.
The Galley Restaurant and Pub (Naples, ME)
The Galley served their lobster in a top-split bun, tossed with mayo and with a green leaf lettuce; the lemon salt seasoning on top of this lobster roll gave a zesty bite to the sandwich, the fresh lemon wedge served on the side even more so.
The Clam Shack (Kennebunk, ME)
As last year's winner, the Clam Shack had a lot to live up to this time around. They did their reputation proud, using fresh lobster and a sweet roll from Maine's Reilly's Bakery, and offering their lobster roll with either melted butter, a swipe of of mayo, or both.
Thames Street Oyster House (Baltimore, MD)
Using a rich combo of butter-poached lobster and a brioche roll, Thames Street Oyster House served a refreshing cucumber and onion salad alongside their roll to help balance the butteriness.
Red Hook Lobster Pound (Brooklyn, NY)
The Red Hook Lobster Pound was using a top-split, New England-style bun from Country kitchen, and stuffed it with lobsters tossed with homemade lemon mayo, iceberg lettuce, paprika, and scallions for a cool, crunchy lobster roll.
L&W Oyster Co. (New York, NY)
Lobster folded with sriracha mayo and pickled celery root, then served atop arugula and a Parker House roll. A dusting of lobster bottarga and a side of homemade goldfish crackers finished off the roll from this Flatiron restaurant.
Lure Fishbar (New York, NY)
Lure went all-out with their roll, sandwiching mayo-dressed lobster with a strip of bacon and a single potato chip, before stuffing it in a mini potato roll.
Lobster Roll Restaurant, a.k.a. "LUNCH" (Amagansett, NY)
The only contender to offer a gluten-free roll, LUNCH's lobster roll was otherwise served in a toasted, potato slider bun, and tossed with Hellman's mayo, celery, and salt.
Luke's Lobster (New York, NY)
Whole chunks of lobster claw was stuffed in a top-split bun at Luke's stand. Each roll was made to order, with a swipe of mayo on the inside, lemon butter and secret seasoning on top.
The Lobster Joint (New York, NY)
The Greenpoint-based Lobster Joint was serving a New England-style roll, with lobster tossed with mayo, celery, and tarragon, and on a toasted top-split bun from Brooklyn Standard Bakery.
Little Market American Brasserie (Chicago, IL)
The Baja Lobster Roll served by Little Market was a sweeter, spicier take on the traditional. Tossed with chipotle aioli and line with a cabbage slaw, the roll is then topped with chopped chives, tarragon, and a lemon vinaigrette.
Kittery of Brooklyn (Brooklyn, NY)
Using tail, claw, and knuckle meat, Kittery of Brooklyn made an herbaceous lobster roll, served with a generous amount of chopped chives and tarragon and in a toasted New England style top-split bun.
Ford's Fish Shack (Ashburn, VA)
Ford's was serving their lobster rolls two ways: Connecticut-style, with warm butter, and Maine-style, chilled and dressed with mayo. Both styles were served on a garlicky, top-split bun from Maryland's Uptown Bakery, and topped with chives and Old Bay seasoning.
Eventide Oyster Co. (Portland, Maine)
Eventide was serving their browned butter lobster with lemon juice, chives, and salt, and in between a housemade, Chinese-style steamed bun.Softer than most of the rolls at the rumble, the nutty brown butter paired well with the fresh, briny of the lobster.
Ditch Plains (New York, NY)
Marc Murphy served the least lobster-y rolls of the night, with a Sabrett hot dog on a Martin's potato roll, topped with a generous heaping of lobster mac and cheese. With lobster butter made with lobster roe, and American, Swiss, and Parmesan cheese, this roll had all the richness with of a traditional lobster roll.
Cull & Pistol Oyster Bar (New York, NY)
One of the richer lobster rolls of the night, Cull & Pistols rolls are are first poached in lobster butter, made from a lobster reduction, brandy, and melted butter. The lobsters are served Connecticut style: warm, atop green leaf lettuce on a custom-made Arnold New England roll.
Cousins Fresh Maine Lobster (Pasadena, CA)
Using the knuckle, claw, and tail meat from Maine lobsters, Cousins' lobster roll is simply served with melted butter, salt, and lemon juice.
Bite into Maine (Cape Elizabeth, Maine)
Using New England-style, top-split buns from a Portland bakery, this roll was lined with a bed of coleslaw, fresh lobster meat, then drizzled with butter and salt.
B&G Oysters (Boston, MA)
B&G's lobster was served on a toasted Pepperidge roll, and lightly dressed with lemon mayonnaise, celery, and chives.
Salty Road's Taffy (Brooklyn, NY)
Once filled with lobster, guests were able to choose from a host of different sweet vendors. Here, Salty Road's taffy machine pulls vanilla taffy for a sweet ending to a night of lobster gorging.
Butter and Scotch (New York, NY)
Tiny blueberry pies offered a sweet bite in between bites of lobster.
The Smile (New York, NY)
Also available: The Smile's dark chocolate and sea salt cookies.
Dough (Brooklyn, NY)
Dough's doughnuts were also available in dulce de leche, hibiscus, chocolate, and cinnamon-sugar.
And plenty of Evian, the sponsor for the evening, to cool everyone off.