I’ve had a good one before. They’re rare AF. Most places just seem to throw some overcooked butter-drenched lobster claw meat on a Pepperidge Farm top split and call it a day. You need to go somewhere with an actual chef to get one properly executed. (or maybe an ancient Northeastern grandmother)

Lobster salad, no huge chunks, relatively dry, properly salted, moderately spiced. A Top-split roll that’s soft on the outside and crunchy butter-fried on the inside.

Even at their best, you won’t cry for it when it’s gone. It’ll just be a “that was good” and a nice solemn happiness that you ate it.