Krista Simmons

"Michael Cimarusti's Rhode Island-style seafood shack on Santa Monica Boulevard does so many things right, it's hard to pick just one dish as a favorite. Our cravings keep coming back to the lobster roll with drawn butter. The crustacean comes perfectly poached on a buttery toasted bun with a smattering of parsley and herbs. You can also have a roll made Maine-style with mayo, but butter really is the way to go."

Kelly Page

"We couldn't pass up the lobster roll, but the question was hot or cold. We were convinced to go hot, and we were not misled. The bread was toasted and submerged in butter for what had to be 3 days, but it sublimely blended with the richness of the lobster. The lobster was well represented with big, meaty chunks, and the crispy fries were icing on this already rich cake."

Haylie Duff

"They perfected the lobster roll. No frills. They serve it up EXACTLY the way it should be. The toasty hot dog bun and it comes two ways…warm, with drawn butter or cold with a touch of mayo. True perfection."

Cathy Chaplin

"There was a lot to love about the Connecticut-style lobster roll, especially the big hunks of lobster meat drenched in rich, drawn butter, but its over-toasted bun kept all swoonage in check."

Jarone Ashkenazi

"Best Seafood Restaurants In West Hollywood: Connie and Ted’s - From the beautiful exterior that resembles an ocean wave, to their wood-accented tables with an open kitchen, one of their signature items is their Lobster Roll, served either cold with mayonnaise or hot with drawn butter, both on a house made bun."

Jeff Miller

"The 14 Best Places to Score a Lobster Roll in LA: Connie and Ted's - No surprise here that the chef from Providence would be cooking up one of the best lobster rolls in town: his version is mayolicious, Rhode Island-style, and depends on the meat for flavor... which it delivers, solidly."

Los Angeles Magazine

"The menu doesn’t offer the kind of Michelin-starred food that’s meant to wow; it’s meant to soothe. And it does, with the city’s finest lobster roll."

LA Weekly

"L.A. Weekly's 99 Essential Restaurants: Connie and Ted’s - The large dining room is an immensely convivial place to scarf down lobster rolls. On top of all this is Cimarusti’s dedication to only the freshest, most sustainable seafood, so you can rest assured that not only is your meal enjoyable but it’s also entirely ethical."

Besha Rodell

"There's a lobster roll, served hot or cold on an excellent brioche roll, made with giant chunks of tender lobster meat, the sandwich relying on barely anything other than the quality of the seafood and the bread, and the skill with which both are cooked, to make its sweet, bouncy point."

Kevin Hsu

"I think you pretty much have to get the lobster roll here, and we ended up with the cold version. The lobster itself arrived in sizeable, satisfying chunks, firm, yet springy to the bite, with a great blend of sweet, saline, and subtly spicy flavors. It worked beautifully with the buttery bread here, making for yet another laudable version for us Angelenos to try."