#new-england-cuisine

#new-england-cuisine

Nothing screams summer in New England more than a fresh, buttery lobster roll. Whether you like yours served cold and loaded with creamy filling or you prefer a bun stacked with warm, naked claws, lobster rolls are a staple part of the Northeastern diet - and they're often enjoyed in other parts of the country too. If you're a fan, then there's another seafood sandwich you should try, especially if lobsters aren't commonly found in your area: Scallop rolls.

Northern Spy Savor the culinary revolution at Paul Revere's former copper mill site, where chef Marc Sheehan is leading the charge. This food history buff oversees an extremely New England-y menu, from baked stuffed scrod to seafood pot pie. Don't be afraid to veer beyond the classics into dishes like Plimoth Grist Mill polenta with mushroom-and-leek stroganoff. 4 Rolling Mill Way, Canton, 781-989-1850, northernspycanton.com.

South Shore natives Jesse Rosenwald and Jessica Bosworth, a.k.a. "J-Squared," made the Bay State proud this week, becoming MasterChef's first duo of champions-and with a New England-inspired meal, to boot. After 15 seasons, the Fox reality cooking show shook up the formula: pitting a dozen pairs against each other instead of individual competitors and adding new judge Tiffany Derry alongside returning judges Gordon Ramsay and Joe Bastianich.

Smithereens, a cheffed-up homage to the foodways of New England, features a seafood-heavy menu that has transitioned from inconsistent to solid after nearly a year.

"Drove 2.5 hours Memorial Weekend just to get a fluffy," wrote Denise Leveu.

Using both mayo and melted butter on the same lobster roll creates distinct flavor and textural appeal. A touch of each can elevate the roll.