With a new restaurant this spacious and this popular, it’s hard to imagine the Smack Shack ever kept up with so many lobster-loving fans through its humble beginnings as a food truck. Owner Josh Thoma built a following with his lobster rolls, and they remain a star attraction on the menu. The dish ($16.45) entails gently griddled milk bread layered with shaved cucumber slices and just enough dressing to complement the sweet, generous hunks of tender lobster. The Connecticut version ($18.95) with buttery, warm lobster on a soft roll is another delicious option. (We suggest getting one of each and sharing.)
The fried shrimp po’ boy ($13.45) carries a hint of heat that easily can be cooled with an upgraded side of cabbage slaw in light tarragon dressing. The helpful, energetic waitstaff also recommends the lobster boil—a whole lobster plus corn on the cob, Polish sausage, red potatoes, slaw, grilled milk bread and drawn butter ($29.95/pound). For an extra $2, they’ll do some of the shell-cracking for you.
The menu also includes a lamb burger, chicken and waffles, short ribs and fried green tomatoes, but really, lobster rules here. It even makes appearances in the mac and cheese, corn dogs and guacamole. For a sweet finish, try the colorfully striped Boston cream pie made with red velvet cake.