"Sure, it sounds counterintuitive — a fantastic lobster roll in Phoenix, a city situated smack in the middle of the Sonoran Desert. But owner Chris Nelson, who is fastidious in everything he does, sources 14 dozen lobsters from Maine each week, which are flown in on Tuesday and prepared for Wednesday’s lobster roll special. His recipe is blessedly simple: firm chunks of sweet lobster meat, minced celery, and chives, tossed with mayonnaise, lemon, and a dash of Old Bay, the luscious mixture tucked into a buttery split-top bun custom-made by Noble Bread. Running between $27 and $32, it can feel like a splurge, but it’s worth it. It’s as good as any “lobstah” roll in Maine." - Nikki Buchanan, Chris Malloy
Nelson’s Meat + Fish
