Dine next to the scenic harbor on a dock where striped bass feed on chowder crackers below.
With its colorfully painted picnic tables and a bird’s-eye view of continuously passing watercraft, Chauncey Creek is a great place to BYOB and tuck into meaty, fresh lobsters imported daily from Canada’s cold waters.Ībbott’s cooks its lobsters via the low-steaming method, in massive cast-iron vaults, to seal in all the crustaceans’ natural flavor. This delightful waterside eatery, worlds away from the outlet-mall crowds of nearby Kittery, sits on a 200-foot-wide planked pier astride a broad tidal creek. Owner Nate Nickerson III keeps the lines moving while serving more than a thousand customers on most summer days: lobster rolls, of course, but also crab cakes topped with guacamole and summer salsa. Touristy though it may seem, Arnold’s is the place to go for succulently steamed lobster on the Cape. Throw in its award-winning fried clams and the shack’s magnificent view of Sheepscot Bay, and you’ll find it hard to leave. Located on a pier at the end of Route 127, Five Islands Lobster serves up some of the best cold-water, hard-shell lobster you’ll find anywhere. Have you been to any of them? Let us know about your experience in the comments below! Whether your traveling around New England this summer, or staying close to home, you’re bound to have at least one of these lobster shacks chosen by Connecticut-based travel writer Mike Urban, author of the book Lobster Shacks: A Road-Trip Guide to New England’s Best Lobster Joints (Countryman Press, 2012).
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