Some may credit the buttery bun or the chive-speckled mayonnaise, but in an interview with Food and Wine, Ed McFarland insists the success of his lobster roll lies entirely in the meat. He simmers the ultra-fresh morsels of lobster until they’re tender and juicy before adorning them with a simple dressing made of mayo, lemon juice, salt, and pepper. He then piles the meat onto a warm Pepperidge Farm roll until it spills over onto the plate, then arranges it next to a nest of thick, hand-cut fries and slices of homemade pickles. When he isn’t whipping up the much-lauded rolls, Ed extends his culinary expertise to a variety of seafood specialties—from crispy calamari to a hearty lobster pot pie¬¬––crafted using fresh herbs and vegetables plucked directly from his own garden. Out in the lively dining room, guests bite into warm lobster rolls and nibble on shellfish from the raw bar. On busy nights, guests gather outside to wait for a coveted seat inside the intimate space, since the restaurant staff does not accept reservations or promises to shovel the snow from their driveway for a week.
