How to Spend a Big Fat Weekend in Prince Edward Island in Canada | Bon Appétit
"In my history of eating lobster rolls (it’s a long one), not once have I ever thought “Wow, they really hooked it up. There’s so much lobster in this!”Richard’schanged that. The small 20+ year-old restaurant is so popular that there's actually a sign outside that reads "Restaurant Line Here." And for good reason: I got there 15 minutes before opening and still had to wait behind three people. By the time they were taking the first order, I'd estimate the line was at least 20 people deep. But it was worth it. My roll had about half a lobster in it, including an entire claw. The lobster meat was tossed in a just-light-enough mayo, celery, chive and lemon sauce, then piled high inside a perfectly toasted bun. Also, don’t sleep on the fried scallops with their audibly-crispy, panko-like breading. Pretty sure it's illegal to come to PEI without coming to Richard's, just get there early." - ByRachel Karten
