Jane & Michael Stern

"Lobster roll nirvana! Meat from an entire one-pound lobster is picked from the shell in immense pieces (no shreds here), loaded into a locally baked roll, then drizzled with melted butter (or, if you wish, dolloped with mayonnaise). It is not a huge sandwich, dimensionally speaking, but its flavor and lobster essence is immeasurable."

Food & Wine

"America's Best Lobster Rolls: The Clam Shack - Overlooking the scenic Kennebunk River, at the peak of the summer season, the cooks at the Clam Shack shell roughly 1,000 pounds of local lobster a day. For their assembled-to-order rolls, they pile a little of each part (claw, knuckle, tail) onto an oversize, locally baked burger bun."

Tasting Table

"The 19 Best Lobster Rolls: The Clam Shack - A generous portion of just-caught, fresh-picked, saltwater boiled lobster meat is piled onto an exclusively made grilled bakery bun with a touch of mayonnaise and a drizzle of melted butter."

Dan Myers

"Even though the bread leaves something to be desired, the lobster is good enough to still rank this as one of the state’s best: large chunks, big tail pieces and claw, wet and juicy."

Mike Urban

"Owner Steve Kingston makes what may be the best lobster roll anywhere in his tiny riverside shack in downtown Kennebunkport."

Jennifer Daskevich

"One of the few lobster rolls in our travels not served on the traditional split top bun but this has no bearing on the greatness of this lobster roll. With respect for lobster roll lovers everywhere, The Clam Shack offers a swipe of mayo, a drizzle of warm butter, or a little of both focusing on the real star of the dish, a trio of claw, knuckle, and tail meat."

Hopper

"All the regular cues are there: a riverside view, limited seating if at all, take-out counter service, the word "Shack" in its title, vintage red Coca Cola sign and remarkably fresh fish unembellished by anything but a swipe of mayo or a drizzle of butter. The unassuming sparkling gem of Kennebunk, the Clam Shack reputedly shells roughly 1,000 pounds of local lobster a day."

Michelle Doucette

"Out of an unassuming clapboard cabin on the Kennebunk River comes some of New England’s freshest lobster rolls. The result—served with a smear of mayo and a slice of lemon—is as pure, and as artisanal, as a Maine lobster roll gets."

AFAR Magazine

"The Best Lobster Rolls in the Northeast: Local pride is a key ingredient in the Clam Shack's sandwich: The bakery-fresh buns and creamy butter are both made in town, and the lobsters are caught just five minutes away from the kitchen."

Lauren Kodiak

"Eat Your Way Through Maine's Best Lobster Rolls: The Clam Shack - There's almost always a line of customers waiting for lobster rolls served on round bakery rolls instead of the standard hot dog buns. The locally caught lobster is boiled in saltwater before the meat is hand-picked, and you can get your roll with butter, mayonnaise, or both!"