Location: 120 Wauwinet Rd, Nantucket, Mass.
Topper’s is a can’t-miss dining spot overlooking Nantucket Bay. Led by Executive Chef Kyle Zachary, the kitchen makes the most of the local bounty with island favorites like lobster rolls and Retsyo oysters on the half shell, plucked from the water just yards from the dock.
In a review of the property, a AAA inspector describes Topper’s as an “extraordinary gem” inside of The Wauwinet, an elegant beachside hotel. But it is the details – an upscale dining room, impeccable service, memorable prix fixe menu and wine list of 1,550 wines – that have earned it the prestigious AAA Five Diamond designation, reserved for only the best of the best. For a more casual atmosphere, grab a spot on the deck for the views of the bay under a heated awning.
- 1 egg, room temperature
- 1 tablespoon Dijon mustard
- 2 tablespoons Meyer lemon juice
- 1 cup neutral oil, such as grapeseed or canola
- Kosher salt
- 1¼ pound lobster meat
- 4 brioche buns
- 4 leaves Boston bibb lettuce
- Bread and butter pickles
In a mixing bowl, whisk together the egg, mustard and lemon juice. Slowly whisk in the oil. Season with salt. Dress the lobster meat with the mayonnaise.
To assemble, split four brioche buns and butter the cut side. Toast the cut side on a griddle until golden brown. Place a leaf of Boston bibb lettuce on the bottom half of each bun. Top with equal amounts of lobster salad and top with the other half of the bun. Serve with a few bread and butter pickles.