Jane & Michael Stern

"The fried fare is good, but this also is a fine place for a lobster roll, hot or cold. The bun is nice and warm — buttered and grilled until toasty golden brown on both sides; the lobster meat inside is either faintly warm or faintly chilled, depending on how you order it. There is plenty of meat, the cold lobster roll bound with just enough mayonnaise, the hot one gilded with melted butter."

Food & Wine

"America's Best Lobster Rolls: Bob’s Clam Hut hasn’t changed its lobster roll recipe in 50 years, for good reason: There’s no better way to serve their juicy chunks of Maine lobster than to toss them with a little mayonnaise and pack them into a grilled, buttered hot dog bun."

Jane & Michael Stern

"The aroma in the parking lot and at the outdoor picnic tables to the side of the sprawling clamatorium is car-culture bliss: hot oil bubbling in fry kettles that yield gorgeous tan whole-belly clams, pillowy scallops, crisp shrimp, snowy-fleshed fish and chips, and some of the crustiest onion rings anywhere along the shore."

Guy Fieri

"Get an order of Bob's clams, in which whole belly clams are dredged in a corn-and-white-flour blend, or try Lillian's version, in which the clams get a milk-and-egg wash before frying."

Mike Urban

"Their renowned roll, tossed lightly in mayo and tucked into a toasted bun, is a can’t-miss on any lobster crawl."

Dan Myers

"The lobster roll here is so fresh and plentiful that nirvana will find you as soon as you take that first bite. The lobster is slightly chilled, slicked with just a little bit of mayo, served on a bun that’s been buttered and toasted on both sides, and is just about as simple and delicious as a lobster roll can get."

Larry Olmsted

"Bob’s killed it, hands-down the better roll. In fact, on a recent weeklong trip up the Maine Coast, I had lots of lobster rolls, and this was the best. They still use Bob’s original recipe, just a little mayo, none of the paprika, chives or celery that has found its way into some versions. But the secret is an excellent and generously buttered New England style bun that is perfectly toasted for warm, crunchy contrast, and the fact that they use only knuckle and claw meat."

Larry Olmsted

"Personally I give Bob’s the slight edge because you taste the clam a little more, but the batter on the Lillian’s is delicious, and both are excellent representations of fried clams."

Mike Urban

"You may have your fried clams done either in Bob’s original recipe—breaded and fried to a crisp, golden crunch—or you may have them done “Lillian’s way” (the clams dipped in a wash before breading). Or you may have the best of both worlds and order the Clams Two Ways Plate, which features both versions."

Dan Andelman

"Since 1956, they’ve been serving some of the best fried clams money can buy, including a special recipe called “The Lillian” fried clam, which is dipped in egg wash so it’s fluffier and sweeter."