Best Lobster Shacks in Maine
Your complete guide to finding authentic lobster shacks, from ordering like a local to choosing between butter and mayo.
There is something magical about eating lobster at a weathered picnic table while seagulls circle overhead and lobster boats bob in the harbor. This comprehensive guide helps you find the most authentic lobster shacks in Maine, understand the nuances of lobster dining, and navigate the unspoken rules of lobster shack etiquette.
What Makes a True Lobster Shack?
A true Maine lobster shack isn’t just a restaurant that serves lobster—it’s an experience defined by specific characteristics:
Location: Authentic shacks are on or near the water—ideally on a working wharf. You should smell salt air and see lobster boats.
No-Frills Service: Order at a window, take a number, wait for your name. No reservations, no table service. Weathered picnic tables, often communal.
BYOB Culture: Many shacks don’t have liquor licenses. Bring your own beer or wine.
Paper Plates: Not fancy dining. Bibs, paper plates, plastic utensils. The focus is on the food.
Fresh, Local Catch: The best shacks have relationships with local lobstermen. Your lobster may have been in the ocean that morning.
The Lobster Roll Debate
Maine-Style (Butter)
Cold lobster meat lightly dressed with melted butter on a toasted split-top bun. The purist’s choice.
Connecticut-Style
Warm lobster meat tossed in melted butter. Less common in Maine but delicious.
The Mayo Option
Lobster salad rolls—lobster meat lightly dressed with mayonnaise. Purists scoff. Others love it. Most shacks ask: “Butter or mayo?”
How to Order Like a Local
Lobster Sizes:
- Chicken (1-1.25 lbs): Affordable, perfect for one person
- Select (1.5-2 lbs): More meat
- 2+ lbs: Impressive but can be tougher
Shell Types:
- Shedders (soft-shell): Sweeter, easier to crack, less meat. Common July-September.
- Hard-shells: More meat, more work, meatier texture. Year-round, especially fall-spring.
Classic Sides: Steamers (clams), corn on the cob, coleslaw, blueberry pie
Top Lobster Shacks
Red’s Eats (Wiscasset)
The most famous lobster shack in America. 90-minute lines in summer. Why? A full pound of claw and tail meat, no filler. Go at opening (11 AM) or late afternoon to avoid peak crowds.
Five Islands Lobster Co. (Georgetown)
Working wharf with panoramic island views. Where locals take visitors. Arrive at sunset for the best light.
McLoons Lobster Shack (South Thomaston)
Little red shack on a tidal inlet. Feels like the end of the world. No crowds, authentic vibe, phenomenal views.
Waterman’s Beach Lobster (South Thomaston)
James Beard award winner. Eat at picnic tables on a working wharf while boats unload their catch. Cash only, seasonal.
Thurston’s Lobster Pound (Bernard, Mount Desert Island)
Family-owned since 1946 on the “quiet side” of Acadia. Steam lobsters in a unique screened-in room overlooking Bass Harbor.
The Clam Shack (Kennebunkport)
Famous for serving lobster rolls on round hamburger buns. Offers both butter and mayo. Legendary fried clams.
Hidden Gems
Harraseeket Lunch & Lobster (South Freeport): Behind a boatyard. Incredible lobster stew.
Miller’s Lobster Company (Spruce Head): Locals-only spot. BYOB, cash only.
Trenton Bridge Lobster Pound (Trenton): On the causeway to Mount Desert Island. Where locals stop before Acadia.
Muscongus Bay Lobster (Round Pond): Community tables, working waterfront, Friday night live music in summer.
Practical Information
Pricing:
- Whole lobster: $15-30 (cheaper in summer)
- Lobster roll: $18-28
- Lobster dinner with sides: $25-40
When to Go:
- July-August: Crowds and lines, but lowest prices
- May-June, September-October: Fewer tourists, beautiful weather
- November-April: Many shacks close for winter
What to Bring:
- Cash (many don’t take cards)
- BYOB cooler
- Layers (it’s breezy)
- Patience
- Wet wipes
Lobster Shack Etiquette
Do:
- Clean up your table
- Share tables if crowded
- Tip the counter staff
- Dispose of shells properly
Don’t:
- Feed the seagulls
- Expect fancy dining
- Skip the sides
- Complain about lines
Beyond the Roll
Steamed Clams (Steamers): Soft-shell clams in butter and broth
Fried Clams: Whole-belly clams fried golden
Lobster Stew: Chunks of lobster in creamy, buttery broth
Lobster Mac and Cheese: Indulgent upgrade
Whoopie Pie: Maine’s unofficial state dessert
Supporting Sustainability
When you eat at a lobster shack, you’re supporting Maine’s $1+ billion sustainable lobster industry. Strict regulations include size limits, V-notch programs for breeding females, and trap limits.
Final Thoughts
A lobster shack meal is about place—sitting at a weathered table with butter dripping down your chin, watching boats come in, smelling salt and seaweed. It’s communal tables with strangers, hovering seagulls, and the satisfaction of cracking your own claws. The lobster is the star, but the experience is the whole show.