Oyster House, 1516 Sansom St.

It’s a standoff to rival Pat’s vs. Geno’s: Should lobster rolls be hot or cold? You have a choice at Oyster House, which has been serving up seafood since 1947 (if you haven’t been more recently, go to check out the sleek renovations). The menu features lobster rolls chilled New England style or warmed Connecticut style. 

Luke’s Lobster, 130 S. 17th St.

It’s all lobster, all the time at this small, casual spot in Rittenhouse. The founder, Luke Holden, was born and raised in the lobster capital Maine. In his simple-yet-delicious version of the sandwich, the lobster is served chilled on a buttered, toasted, split-top bun with a bit of mayo, lemon butter and “secret spices.”

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Pennsylvania 6, 114 S. 12th St.

Once you’re settled into a plush red booth at this chic 1940s-style spot you’ll want to start with selections from the raw bar and an order of the house specialty: salty, savory, decadent roasted bone marrow. Follow that up with the lobster roll, made with celery, green onion and mayo on a buttered roll, with a side of duck fat fries. 

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Bonefish Grill, 160 N. Gulph Road, King of Prussia

A new addition to the suburbs — and the largest restaurant in this seafood chain — Bonefish Grill specializes in fresh fish cooked over a wood-burning grill. But don’t worry: If tilapia or Chilean sea bass isn’t your thing, the menu also includes a classic lobster roll, served with French fries and coleslaw. 

Lacroix, 210 W. Rittenhouse Square

Put on your Sunday best for lunch at this posh restaurant in The Rittenhouse hotel. The lobster in this version is diced up, instead of in large chunks, and the emphasis is as much on the bacon-mayo dressing as on the seafood. It’s served on a split-top bun, with a side of tarragon potato chips made in house.