For the freshest East Coast lobsters, skip the touristy restaurants in favour of straight-up lobster shops running out of fishing villages along the coast (many are located just by the highway). Collin’s Lobster Shop, for example, sells an assortment of live and cooked lobsters. With your cold treat (locals eat the lobsters chilled), you’ll get lemons, hot butter and napkins. And you’ll need the napkins: eating the shellfish by hand is almost compulsory.