Best Lobster Roll

For three years running, The Coast’s readers have voted The Canteen as the gold winner for Best Lobster Roll. Here’s a little secret: It’s technically a “crobster” roll. An invention by seven-time Best Chef winner Renée Lavallée, the crobster roll combines Nova Scotia lobster and snow crab from Victoria Co-Op in Neils Harbour, enhanced with housemade truffle aioli, grainy mustard, dill and lemon zest, packed into a house-made bun that’s slathered in butter. “It’s just super simple, but you're able to taste the beautiful sweetness of the snow crab and lobster,” Lavallée says. (Hungry yet?) Chef de cuisine Rachel Lewis says Lavallée deserves all the credit for the dish: “Renée has been doing that sandwich for a long time, and it just keeps holding up its reputation.”