When it comes to whipping up a delicious and fuss-free meal that's perfect for both weeknight dinners and weekend gatherings, look no further than our sheet pan smoked paprika tilapia recipe. This Mexican-inspired dish is all about simplicity without sacrificing flavor, and it's a favorite in many households for its easy prep and punch of flavor. It's like having fish tacos, without the tortillas!

According to Ksenia Prints of At the Immigrant's Table, this recipe showcases the beauty of minimalism in the kitchen while delivering a burst of zesty, smoky goodness. With just a handful of easily accessible ingredients and minimal prep, you'll have this wholesome meal on the table in no time. Our tilapia filets are coated in a Tex-Mex blend of smoked paprika, garlic powder, cumin, salt, and pepper, infusing each bite with a mouthwatering kick. Paired with vibrant veggies and a touch of sour cream and jalapeños, it's a balanced plate that's as satisfying as it is nutritious.

For this delightful and straightforward dish, you'll need tilapia filets, smoked paprika, garlic powder, cumin, salt, and pepper to infuse the fish with a zesty, smoky flavor. To accompany the tilapia, gather corn cobs, red bell peppers, and broccoli for a colorful and nutritious mix of vegetables. And don't forget the finishing touches — sour cream, cilantro, and fresh jalapeño to add a creamy, fresh, and spicy kick to your plate.

Start by preparing your tilapia filets. Pat the fish dry to allow it to better soak up the seasonings. In a small bowl, combine two teaspoons of smoked paprika, two teaspoons of garlic powder, one teaspoon of cumin, one teaspoon of salt, and half a teaspoon of pepper. Mix these seasonings well, then evenly sprinkle this flavorful blend over the tilapia filets. This step ensures your fish is packed with zesty, smoky goodness.

Preheat your oven to 400 F. Cover a baking sheet with parchment paper, and place the seasoned tilapia filets on the baking sheet, creating a neat arrangement. Then, add the veggies. Cut two corn cobs into small pieces, chop one red bell pepper, and break two cups of broccoli florets. Spread these vibrant veggies around the tilapia on the same baking sheet, creating a colorful tableau that ensures even cooking of all the ingredients.

Slide the prepared sheet pan into the preheated oven. Allow it to bake for approximately 15-20 minutes, checking for doneness when the tilapia flakes easily with a fork and the veggies are tender.

While it's baking, take a moment to chop some fresh cilantro and jalapeño for garnish. Once ready, serve the hot and flavorful tilapia and veggies with a dollop of sour cream, sprinkling cilantro and jalapeño on top for an added kick. To enjoy a taco meal, serve it with some homemade corn tortillas, a classic frozen margarita, or a refreshing frozen strawberry margarita for something different.

We may receive a commission on purchases made from links.

It's something that gets repeated a lot: Everyone should include more fish in their diet, and on a more regular basis. It has a lot going for it, after all — it's low in the bad stuff like fat, and high in the good stuff like protein, omega-3 fatty acids, and minerals like iron, iodine, and potassium.

The Washington State Department of Health says a diet high in fish has been linked to things like lowering blood pressure, reducing inflammation, relieving the pain of arthritis, and even reducing the risk of things like stroke and a heart attack.

Current recommendations from organizations like the American Heart Association suggest that ideally, everyone should try to work fish into their meals at least twice a week, and let's be honest — that can be tough. The prospect of fish twice a week is unlikely to be met with the same excitement there would be if it was, say, pizza. And for some people, eating fish at all can be a tough sell. So, let's talk about some ways to cook fish that will help mix it up, keep dinner from being boring, and — hopefully — even convince the naysayers of the family that they should be looking forward to fish nights, too.

One of the best things about summertime is digging the grill out of storage, and here's something to keep in mind: Fish is an excellent choice for throwing on the grill instead of the go-to burgers and dogs.

There are a few things that you need to know before throwing some salmon steaks on the grill, though. According to Healthline, cooking meats and fish over high heat and an open flame have been linked to the formation of a number of compounds that are connected with things like heart disease and diabetes, but there are precautions to take — like making sure you thaw your fish first to shorten the cooking time, and not putting it directly over a flame. 

Overcooking is one of the biggest mistakes you can make when cooking fish. Use only a mild (and not overpowering) marinade, leave the skin on for added texture, and move it around as little as possible. Also, make sure your grill grates are clean — a little elbow grease upfront will have serious results later.

Baking is one of the best ways to cook fish. Not only is this the way to help retain all the vital goodness — like omega-3 fatty acids and nutrients — of the fish, but it's also great for those evenings when you just can't. Can't what? Can't anything. (You know the ones.)

Although specific times and temperatures might vary based on what kind of fish you're cooking, most fish will bake in under 10 minutes. Seriously — that's it! That makes this not only a healthy option for getting something tasty on the table, but it's also great for busy nights when you just don't want to spend any more time in the kitchen than you have to.

A good rule of thumb is to plan on baking — in a preheated oven — about five minutes for each half-inch of thickness to your fish. You're also going to want to make sure frozen fish is thawed before popping it in the oven so you'll get the best texture, and there's one more brilliant benefit to baking. Wrap your fish in parchment paper or foil and you'll have minimal dishes to do at the end of the meal. Win! 

Need some guidance? Try these 18 baked fish recipes on busy weeknights.

Broiling is a bit like grilling. There are a few major differences, though — the heat source is at the top, and since you can broil fish in your oven, it's easy to do year-round.

Broiling is generally considered to be one of the healthier ways to cook fish, as there's no added fat and calories from oils. While you might opt to paint your fish with a dash of oil before popping it in the oven, that's absolutely not necessary. Choose something like a roasted red pepper or tomato sauce instead, and you'll avoid oil altogether.

Not all fish is created equal, and some fish are higher in fats than others. The tray in your oven will catch any of the fat that cooks out, and that's all less fat in your diet. There's another major bonus here, too! Grilling can be incredibly time-consuming, and sometimes, that's all right — it's part of the fun of a hot, summer afternoon, right? But we don't always have time to spend grilling, and that's where broiling comes in. Broiled fish usually takes less than 10 minutes — depending on the fish and the size of what you're cooking — and that's a time-saver we can all get behind.

Chinese-style steamed fish is one of those fancy dishes you might expect to see at a restaurant, not on your own dinner table. But it's easier to make than you might expect! Essentially, it's an entire fish — head to tail — that's been steamed. What's the benefit? Fans of this cooking method swear that it helps the fish retain all the flavor it was born with — and for fish lovers everywhere, that's a big deal.

Any white-flesh fish will work for this particular method, but there is a bit of a caveat here: since you're going to be cooking it whole, this one requires a trip to a fish market, or a grocery store that you know has very fresh, whole fish for sale. It's key — trying it with frozen fish is just going to result in a texture that's all wrong, and no one wants questionably textured fish. You'll also be able to have a fishmonger gut and descale your fish for you, and that's some work you'll be glad to hand off to someone else. Choosing aromatics is a fun — and versatile — part, and once the steaming process starts, you'll have a delicious meal in just about eight minutes.

Smoked fish is something you might expect to need to buy pre-smoked if you're looking to enjoy it, but chef Analiese Gregory told Eater it's actually much easier than you might expect — and it's perfectly possible to make some delicious smoked fish right in your own oven.

The trick is all in the preparation — and that's preparing your oven as well as your fish. Smoking fish works best with fish that's been cured in a salt mixture, then rinsed and dried. As for the oven, adding a tray of wood chips in the bottom of your oven will simulate the effects of a larger, purpose-built smoker. That's not just any sort of wood chips, though — you'll need to get wood that's meant for use in a smoker, but that also means you'll be able to choose from varieties — like apple — that are going to add a delicious dimension to your final product.

Anyone looking for a quick and easy way to cook fish should also consider poaching. It's a simple process that's ideal for lean fish like swordfish and bass, and it'll take just a few minutes in front of the stove. All you'll need to do is bring a pot of water up to a temperature of around 140 degrees, and simmer your fish until it starts to turn a little translucent. That should take just around five minutes, and you're ready to plate.

Poached fish might have a bit of a reputation as being boring, but here are a few tips. Don't boil the water, as that's going to leave your fish with a funky texture ... and the taste of regret. 

Another incredibly valuable tip courtesy of nutrition expert and "The Best 3-Ingredient Cookbook" author Toby Amidor, MS, RD, CDN is that you can add a ton of flavor by poaching in a liquid other than water. Use vegetable broth, wine, or even coconut milk to make poached fish way more interesting. Don't be afraid to experiment!

When it comes to all the gizmos and gadgets in your kitchen, the microwave might seem like the last thing you'd expect to be cooking fish in. Hear us out, though, the microwave is precisely the tool you should be using — for a whole bunch of reasons.

One of the biggest reasons is that steaming fish in your microwave takes just about five minutes, and since fish already comes with a lot of liquids, it's super easy. Just put your fish on a plate or dish (with whatever seasonings and sauces you like), then cover and let it cook. That's it!

Another bonus to using your microwave is that it's also super easy to tell at a glance if the fish is done, or if it needs another minute or two. You can also opt for cooking not just fish this way, but a pile of vegetables, too. Add quick-cooking veggies like green beans to the plate, and the end result is a healthy, delicious meal of fish and veg ... right out of the microwave. Who would have thought?

Sous vide is a method of cooking that is wildly popular in restaurants, because it's easy to guarantee uniform results when cooking multiple dishes, or cooking a particular dish that a place is known for. It'll come out the same every time, and consistency is incredibly important. It's a French term that means "under vacuum," and that's exactly what's going on here: food — in this case, fish — is vacuum-sealed then placed in a water bath to cook. 

This is a particularly brilliant way to cook fish, because that vacuum-sealed pouch means the fish isn't going to lose any flavor or juiciness — it's also not going to come out mushy, and that's a total win. Seasonings and herbs are added before the pouch is sealed, and while any fish can be cooked sous vide, times will vary. They also recommend that after removing fish from the water bath, 30 seconds in a frying pan will give the outside a much-needed crisp, and the final dish will be next-level.

When it comes to taste and texture, arguably the best fish is fried. From the long-time Rust Belt tradition of the fish fry to Britain's ever-popular fish and chips, frying has been a long time favorite method of cooking.

It might be delicious, but a study published by Natural Medicine Journal has some bad news: It's definitely not good for you. In fact, they found studies that show eating fried fish once a week was linked to an increased risk of heart failure, and that's the opposite reason many people try to add more fish to their diet in the first place.

Frying, they say, has been found to decrease the amount of healthy omega-3 fatty acids, and the high temperature of oil that's used for deep-frying has been found to kick off less-than-healthy compounds that can also cause some serious health issues when eaten regularly. While there are steps you can take to make this not quite as terrible — like skipping the breading that holds in the oil, selecting healthier oils, and pan-frying instead of deep-frying — it turns out that this method is one that you really should skip. Or, at least use sparingly.

Thanks to the relatively recent popularity of air fryers, there's now another game in town for those who really love their fried fish. Opting to make fish and chips in an air fryer is going to greatly reduce the unhealthy aspects of fried fish. It'll cut way, way back on all those extra calories and the extra fat that's usually served up alongside fried fish, and you'll still get that crispy texture that makes fried fish oh-so-delicious.

Cooking fried fish in an air fryer is super easy, and just requires a simple batter — you can make one from flour, egg, and bread crumbs — along with a bit of seasoning. Start with a 400-degree air fryer, cook for six minutes, flip, then finish it off for another six minutes, and that's it, you're done! 

Pro tip: Not all fish is created equal when it comes to frying: Thicker, firmer white fish like pollock, cod, and haddock work best for this particular method.

The texture of fish can be a major turn-off for some people, and if that's the case in your family, blackened might be the way to go. Blackened fish got a serious boost in popularity thanks to the Cajun cooking of chef Paul Prudhomme, and it's proof that some of the hot trends of the 1980s stand the test of time.

Prudhomme typically used redfish, but the overwhelming popularity of his version meant that redfish was nearly fished to extinction. Now, it's often used with other types of fish — like tuna, catfish, and tilapia — and they're still just as good. 

The basics are simple: marinate your fish in an oil-and-spice mixture for about 20 minutes, and in the meantime, heat a cast iron pan up to really, really hot. Then, let it get even hotter. Put the fish fillet in the hot skillet (on a thin layer of melted butter), and watch the outside turn black. When it's the color of the night sky, you're done — and you'll have no complaints about mushy fish!

Soused fish was incredibly popular back in ye olde times, and by that, we mean the 1970s. It was a common sight on restaurant menus across Britain, and while you might not see it as widely these days, it's easy to make at home.

Mackerel is one of the most commonly soused types of fish, and it's made by simply boiling then simmering a vinegar-based liquid that usually includes things like peppercorns, bay leaves, and even juniper, along with some onion and other veggies. After simmering the liquid to make sure everything's incorporated, the fish fillets are added and simmered for only around 30 seconds. The entire pot is then removed from the heat, left in the fridge overnight, and served the following day. If you're looking for something super creative to do with your fish, this just might be the way to go. Soused sandwiches, anyone?

That's right, you can absolutely slow-cook fish. The low-and-slow temperature of a slow cooker is almost a foolproof method for making sure fish fillets come out moist, juicy, and still filled with all the nutrients and minerals they're famed for.

The process is similar to poaching, and it's basically done by putting just a small amount of liquid in the bottom, setting the fish on something that's going to keep it out of that liquid — like lemon slices, or on an insert — and letting the fish slowly steam. This method is best suited to thicker pieces of fish — think of salmon that's around an inch and a half thick — and if you're doing more than one piece of fish, making sure they're all the same thickness will go a long way in pleasing everyone at the dinner table. Who would have thought a slow cooker was good for fish, too?

So, you've cooked fish the first time, but you have leftovers. For those of us who don't have a cat who's just ready, waiting, and willing to help you out with that problem, what's the other solution? Reheating fish can be a challenge, but cutting down on food waste should be a top priority in every kitchen. 

The trick is that you should only be reheating it a tiny bit. Heat your oven to around 400 degrees, but when you take the fish out, don't put it in the oven — put it on top of the stove. The heat from the oven is going to be enough to bring it up to room temperature safely, and once you're there, stop. Room temperature fish is going to be much more palatable than dry, hot fish, and don't knock it until you've tried it on a sandwich, or given new life on a bed of fresh rice, polenta, or even grits!

Now, let's talk about the elephant in the room: that smell. If you have fish twice a week every week, is your house ever going to not smell like fish? It's great while it's cooking, but when you come home from work and step into a fishy-smelling kitchen, that's less great, right? That's not even mentioning having a friend over for a post-work drink. Yuck!

There are a few tricks to keeping your house from smelling like an oceanfront wharf. For starters, fresh fish doesn't have as strong a smell as older fish that's been frozen — or left to sit in the fridge. You can also soak your fish in milk before cooking, as that's going to cause a chemical reaction that removes a good bit of the fishy smell.

Wrapping fish in foil will help contain the smell as it's cooking, and surprisingly, the longer and lower you bake or broil your fish, the less it's going to smell. Who would have thought, right? Now you know, and now you have no reason not to make fish a part of your weekly meal plan.

If you love seafood, then you know what all the hype is about when it comes to lobster. It has a lovely, light flavor and a soft but slightly chewy texture, and it can be combined with so many different dishes, condiments, and dips. However, if you're like a lot of people, then you probably regard lobster as a food you only eat when you go out to restaurants. It's easy to let other people prepare it, after all. And how are you supposed to handle all of that in your own kitchen?

Well, you may be interested to know that preparing lobster in your own home isn't as hard as you may think. You just have to get the right info to ensure that your lobster comes out perfect. While there are plenty of sources out there that will give you the 411 on how to cook your lobster to perfection, we wanted to make sure you know what not to do when you take on this exciting cooking project. Therefore, we've compiled a list of some of the most common mistakes people make when they're preparing lobster. Avoid these crustacean-crushing pitfalls, and you'll be enjoying a lobster dinner at your own dinner table in no time at all.

One of the most common and most understandable mistakes people make when they're preparing lobster? Getting intimidated once they see it in the flesh. We get it: You buy a live animal and take it home, and suddenly you have a giant sea bug taking over your kitchen. Sometimes, lobsters can be quite large, and when they're moving around and making noise, you may start to regret every situation that led to that lobster ending up in your personal space.

Thrillist says that another factor that can "throw people off" is the color of the lobster. While cooked lobsters have red shells, the shell of a live lobster will be a dark green color. But don't worry — once you cook your lobster, it's going to look just like what you're used to. It's always a challenge taking on a new cooking project, but as long as you keep that buttery lobster at the finish line in mind, you'll be on the right track.

Of course, the preparation that takes place in your home is of the utmost importance when it comes to making your lobster. But perhaps the most important part of the process takes place before you're even in your kitchen. Before you do anything else, you need to go out and pick up a lobster. But just where should you go?

A lot of consumers make the mistake of going to a random grocery store that has a lobster tank in it. But in most cases, that's not what you want to do. According to Serious Eats, the very best place to get a lobster is directly from a fisherman or a fishmonger. These will be easiest to find if you live in the Northeast. However, if you're anywhere else in the country, you may want to hop online. There are plenty of online vendors that can ship you live lobsters.

If those options aren't available to you, you don't have to give up completely. Instead, try to find fresh, pre-steamed lobster meat. You won't get to enjoy the whole cooking process, but you'll still get to enjoy that fresh lobster taste you love.

Feeding a whole crew of people with your lobster? If that's the case, then you may be tempted to pick up the biggest one you can find. While that's a solid deduction, that's actually not the smartest way to approach buying a lobster. That's because, according to HuffPost, when you buy a large lobster, you're really just buying an old lobster. Will it have more meat in it? Probably. But the quality of the meat isn't going to be as good as it would be if you were to choose a smaller lobster.

That doesn't mean you have to choose the tiniest one of the bunch. Instead, look for a soft-shell lobster that's about one and a quarter pounds. HuffPost claims that lobsters of this size will have sweeter meat. This should suffice for a standard recipe. Additionally, it will also save you a bit of money over buying the biggest of the bunch.

So, you get home with your lobster, and it starts to freak you out. Instead of cooking it for dinner tonight, you think, why not just make it tomorrow instead? That may seem like a good idea, but in reality, it's not something you want to do. Food Fire Knives says that this is a common mistake people make when they're preparing lobster. They think they can buy a lobster a few days in advance and just store it in the fridge until they're ready to cook.

However, it's not a great idea to keep a lobster in your fridge that long. Ideally, you'll cook it right away when you get home — there's no reason to waste any time. However, you may need to buy it slightly ahead of time. In that case, you're not going to want to store it live in your fridge for more than a day at most. You don't want to lose out on any of the freshness, after all. Get cooking right away, and the end result will be delicious.

Once you cook your lobster, you may think you're done in the kitchen and that you can just throw everything away. However, it's important to reduce food waste whenever possible. And sometimes, reducing food waste just might result in a delicious new addition to your kitchen. That's certainly the case when it comes to lobster shells. Many people think that they should just throw them out, but you're losing out on a lot of flavor you've already paid for if you decide to do that.

But don't worry — there's a solution. New York Times Cooking suggests cooking the shells and the legs in a bit of oil on low heat. Keep moving the shells and the legs around the pan to make sure they're well coated in oil. This will infuse the oil with the flavor of the lobster. Sounds pretty fantastic, right? You can then use this oil in a variety of ways. Whether you want to drizzle it on a salad or use it to cook a seafood pasta dish, it's definitely going to come in handy if you spend a lot of time in the kitchen.

That's not the only way to utilize your leftover shells, though. You could also cook them with some water to create a lovely seafood broth that you can then use in soups and stews. This stuff will freeze, so you can just keep it in your freezer for the next time you need some broth.

Generally, when you cook meat, the animal is already dead. This seems obvious. Therefore, it may not seem like a problem to cook a lobster that's already dead. Less work for you anyway, right? While that might be preferable to wrangling a live lobster, it's not going to yield the results you're looking for, unfortunately. Why? Ryan Poli, a chef at The Catbird Seat in Nashville, Tennessee, told GQ, "You never want a dead lobster or a limp lobster or a lifeless lobster. When the lobster is dead, the meat starts to decompose very quickly, and it'll become mushy when you try to cook it."

Therefore, unless you're getting that pre-steamed fresh lobster, you're going to want to stay away from the dead stuff — unless it's already on your plate. You don't want to risk getting a lobster that's already started to decompose. Not only will it not taste good and take on a weird mushy texture, but it's not good for you either.

When you're shopping for a lobster, make sure you choose one that looks lively ... not one that looks like it's already on the way out.

Raw seafood certainly has its place. We love a good ceviche or some sashimi. But when it comes to your lobster? You don't want it anywhere close to raw. Unfortunately, undercooking is a mistake that people make when they're preparing lobster. It's pretty easy to do, especially if you don't yet have much familiarity with cooking this crustacean. According to Foodsafety.gov, it's important to make sure that your seafood is opaque, which signals that it's been cooked through. But in the case of lobster, you won't be able to tell until it's out of its shell.

Food Fork Knives lays out a general rule we think is helpful. A lobster that weighs one pound should take 12 minutes to cook. Then, you'll add on another three minutes for every additional pound. (You're going to count the time starting from when the water begins boiling.)

If you do undercook your lobster, you're going to end up with a strange gelatinous texture that's a far cry from the juicy, plump lobster you're expecting. Plus, you run the risk of eating undercooked seafood. Therefore, make sure you pay close attention to the cooking time to ensure your lobster cooks to perfection.

While undercooking may be a common lobster-cooking mistake, there's a similar issue that's even more prevalent: overcooking your lobster. According to GQ, it's the most common mistake people make when they try to cook their own lobsters. It's easy to do also, especially if you're trying to make sure you're not overcooking. Unfortunately, some seafood like lobster is not very forgiving when it comes to timing. When lobster is overcooked, it tends to become chewy and rubbery. Not only does this ruin the texture, but it can mess with the taste as well. And the last thing you want to have to do is throw out the lobster you just prepared because you overcooked it by a few minutes.

You can follow the 12-minute rule here too, but just keep in mind that timing will differ depending on how many lobsters you have in the pot or the method with which you choose to cook your lobster. Our advice? Get into the kitchen and feel it out for yourself. Sometimes, you have to experiment so you'll know what to do in the future.

You know when chefs or recipe developers are cooking pasta, and they say that you should be boiling your water in pasta that is "salty like the sea"? That's because the salt imparts a lot of flavor in the pasta, giving it some much-needed oomph. It can literally transform an entire dish. And if that's true for pasta, just imagine how important it is for a dish as special as lobster. According to Thrillist, it's very important — a lobster-cooking expert even told HuffPost that "​​For a true lobster boil, you should cook the lobster in ocean water." We're not going to require you to go all the way to the ocean just to get some water, though.

It can be easy to forget to add salt to the water from your tap. You put a big pot on the stove, throw the water in, and just add the lobster. Right? But don't assume that adding the salt is just an extraneous step. It can make a massive difference in the flavor of your finished product.

When you think about cooking your lobster, what image first comes to mind? Probably putting it into a pot and letting it boil away. But is that really the only way to cook a lobster? Actually, some would argue that boiling your lobster isn't even the best way to cook it at all. At GQ, they think that steaming is the way to go. It makes sense — when you place the lobster in water, it's going to lose some of its flavors in that water. When you steam a lobster, though, it's going to cook in a similar way, but all that delicious flavor gets locked inside. If you opt to steam instead of boil, you should calculate six minutes per pound of lobster.

However, you don't have to stick to steaming, either. Grilled lobster is delicious, and it gives you the opportunity to experiment with all kinds of different flavors. Chives, garlic, parsley, chili flakes, olive oil, butter, and a ton of other ingredients can dress up a grilled lobster — and all those toppings will make it look even more impressive. Just keep in mind that if you go this route, you're going to have to kill the lobster before you cook it — it's not the same as just sticking it in the pot.

We all know that reducing food waste is important, and that means that you don't want to throw away anything that you can use. But when it comes to cooking an entire animal like a lobster, you may not know what to do with all those innards. In fact, you may even wonder if they're edible. Well, there's one part of a lobster in particular that you're going to want to pay close attention to. Per Thrillist, when you're breaking down the tail of the lobster, it's likely that you'll encounter a soft green area. This is the lobster's liver, and it's known as tomalley.

A warning: Tomalley has a strong flavor, so not everyone is going to like it. However, if you've never tried it before, you should definitely taste it. It has a lovely flavor that's quite concentrated, so if you want to try something really different, this is sure to be a fave for you. It's considered a delicacy in some areas, and it's commonly used in dishes in New England. While some eat it on its own, it can also be added to soups as a thickener, according to the Maine Lobster Festival website. Why not be adventurous and give it a try?

Summer is made up of many awesome traditions, like road trips, barbecues, boat excursions, beach days, and, well, eating lobster rolls — and we're not just talking about any 'ole lobster rolls. These are utter delights that are piled high with fresh, delicious chunks of lobster meat worthy of daydreams at the beach. That's all filled into soft, squishy rolls. The lobster is usually served warm and smothered in sweet, creamy butter, meaning that each heavenly bite pretty much melts in your mouth. In short, those would be the lobster rolls we're referring to. They may be served with Old Bay-seasoned fries, coleslaw, or sea salt chips, but diehard lovers of the famous roll are really there for the lobster.

Admittedly, lobster rolls aren't typically an inexpensive menu item, but fans of this classic meal know that a scrumptious lobster roll made to fresh, buttery perfection is worth it. As it turns out, most beach communities will have a favorite lobster roll spot that's overflowing with locals and travelers alike. These places have earned a keen, well-deserved reputation for serving up their version of an amazing lobster roll customers can't get enough of. Word gets around, after all, and we are listening.

Whether you are road tripping for a vacation this summer or enjoying a day at the beach, we've rounded up the best lobster roll spots in the country. From Maine to California, we've listed every establishment where you need to stop and enjoy a lobster roll ASAP.

You can expect sleek, chic black and white decor, lots of big, bright windows, quite a few trendy lighting fixtures, endless Instagram opportunities, and a cool Caribbean flair when you visit Lapeer Seafood Market in Alpharetta, Georgia. You can also expect high-quality ingredients and sheer deliciousness when it comes to everything on their menu, to such a degree that we absolutely had to include their lobster roll on this list. This seafood delight can be ordered with either cold tarragon mayonnaise or warm lemon butter. The meal is topped off with "voodoo chips" on the side for the most heavenly summertime staple order you can get. The Tripadvisor reviews back up the coolness and deliciousness of this sweet Georgia spot. As one reviewer writes, they had "The most amazing lobster and shrimp roll on a brioche bun. Superb homemade chips and excellent service." Another dubs it a perfect date night spot: "Atmosphere was romantic, wine selection had large variety of great wines, and food was to die for. The presentation was very bespoke and greatly added to our wonderful dining experience."

If you're looking for perfect lobster rolls and a whole lot more, The Lobster Pot in Provincetown, Massachusetts is an excellent destination. In addition to a great lobster treat, they offer local dishes, soups, seafood, as well as vegan and vegetarian choices. Their neon sign has been an iconic fixture at this "shack on the beach" since they opened up their doors back in 1979.

Not only do they make a scrumptious, traditional lobster salad roll, made fresh lobster meat with mayo, celery, and scallions on a toasted bun with a potato salad side, but The Lobster Pot also has a whole lobster-based sandwich board. You can also order up a lobster grilled cheese or a lobster Reuben. The Lobster Pot really has you covered with all things lobster. Consider their "lobster egg roll", which has an intriguing twist on a sandwich classic. It's made with lobster meat, carrot, green onion, cabbage, and a Thai chili sauce for dipping.

If you're obsessed with lobster, this is the place to be. You can start out with an appetizer of a Lobster Avocado Cocktail, which is not at all what you may think it is at first. It's actually made with ¾ pound of lobster meat mixed together with diced avocado, mango, sweet pepper vinaigrette, and tarragon mayo. Or, you can choose a creamy, delicious cup of lobster bisque. They also have lobster ravioli Alfredo, if you want to turn this situation into a full foodie feast.

Voted the best lobster roll in Maine in 2020 by Down East Magazine, according to Facebook, Red's Eats sure doesn't mess around when it comes to knowing how to whip up a quality, delicious lobster roll. As a matter of fact, they claim to serve around "14.5 tons of fresh lobster meat" in their rolls from mid-April until mid-October, during the peak of their season. That's a lot of lobster meat, and we're seriously here for it!

Located in Wiscasset, Maine, Red's Eats serves their delicious regular or gluten-free rolls piled high with chunks of fresh, juicy lobster meat. According to the restaurant itself, "We do not measure ... we pile it high" (via Red's Eats). Enjoy Kate's Maine Butter or mayo on the side, and you're sure to be delighted. Of course, there are tons of other yummy menu items at this place, including crab meat rolls, fish 'n chips, fried dough, and burgers. For beverage choices, Red's offers Green Bee Honey Sodas, lemonade, ice cream frappes, and more. And if you'd like dessert, order a homemade whoopie pie, homemade blueberry cake, or Round Top ice cream!

According to Eater Maine, this lobster shack is so popular that the line of hungry patrons usually extends all the way to the bridge that goes across the Sheepscot River. Given all those dedicated diners waiting for a taste of a Red's Eats lobster roll, you know you need to make a trip there as soon as possible.

Located right at the Narragansett, Rhode Island seawall is Monahan's Clam Shack By the Sea. Monahan's serves a Cold Lobster Roll that's jam-packed with fresh, tender pieces of lobster meat that have been coated with a light mayo dressing and seasoning. Or, you can order up Monahan's Famous Hot Lobster Roll, which is chock-full of fresh, tender pieces of lobster meat that are sautéed lightly in drawn butter and all the best herbs and spices. This spot is definitely one for the books and should be on your lobster roll bucket list for sure.

While you're at it, you should also choose some starters like the Point Judith Calamari, which is sautéed with banana peppers, garlic, and roasted red peppers and served with cocktail sauce. Their Maui Coconut Shrimp, onion rings, clam strips, or French fries also make a great side with your lobster sandwich. And you're not done yet, because you can even enjoy a shake, a root beer float, or a banana split when you wrap up lunch or dinner for a really tasty summer meal. One Tripadvisor reviewer wrote, "I ordered the lobster roll & onion rings — both very fresh, tasty, on-point." And another person said, "Excellent clam (and lobster) shack by the beach."

Eat-in you roll or get it for take-out while you're adventuring, but know that if you don't check out Monahan's Clam Shack, you're definitely missing out!

At Millie's in Washington, D.C., you can enjoy ordering your lobster roll amongst the ambiance of their beautiful building, which comes complete with glass garage-type doors that pull up for picturesque open-air dining. You can dine inside or on Millie's beautiful outdoor patio. Wherever you get settled, plan on ordering a delicious Muskeget, which is Millie's Premium Maine lobster meat situated on a buttery roll that's toasted and filled with lemon, bibb lettuce, and chives. The presentation is so appetizing, and it's served with a delicious helping of coleslaw. We'll warn you that you won't be able to resist the urge to dig right in when your server brings you your order — but try to snap a picture first, as this meal will be oh-so Instagram-worthy.

You'll be pleased by all of the rave reviews on OpenTable, include one that dubs Millie's a "true neighborhood gem." Another reviewer wrote, "The lobster roll is sooooo [...] amazing. So much lobster meat. Perfectly buttered [bread]."

For an extra treat at the end of your meal, Millie's patio also offers full-service ice cream and a takeout window. If you're really taken by their offerings, Millie's has a food truck that you can rent for a private party or special event, where they will serve up lobster rolls, tacos, salad, quesadillas, and more to all of your guests. Is there anything Millie's hasn't thought of to make your summer happy and filled with fresh lobster?

It's no secret that the lobster rolls at Ironside Fish & Oyster are scrumptious and delightful. These rolls are prepared with brown butter mayo, chives, and crispy shallots and served with a side of crunchy French fries. Ironside also offers many fun extras like a raw bar, rockfish ceviche, and even a caviar tasting, if you're feeling a little bougie! Whether you order a mojito, a daiquiri, or a bottle of chardonnay to accompany your lobster roll, you can be sure it's going to be a great meal and a fun time. 

Many have since proclaimed that Ironside Fish & Oyster has one of the best lobster rolls on the West Coast, while five-star Yelp reviews speak for themselves. One reviewer describes the roll in detail. Prepare to drool: "It was jam packed with perfectly cooked lump lobster meat and topped with fried onions. The buttery bread was grilled to perfection." How could you possibly resist?

If you're headed to New England's charming seaside town of Rockport, Massachusetts, then get excited. It's the home of Lobster Pool Restaurant, so you're pretty much hitting the lobster jackpot. With tons of Tripadvisor reviews that contain claims like "The lobster roll and fries were wonderful," and "Fresh lobster roll and great view," it's no secret that you are in for a treat and the hype is real. Boston.com even included Lobster Pool as one of their "20 Massachusetts Lobster Roll Destinations." Be sure to time your visit just right and grab a table by the water so you can enjoy your lobster roll at sunset with a glass of your favorite wine for the ultimate experience.

Check out Lobster Pool's website, because it's filled with information that goes beyond their menu. For example, they provide home cooks with four different ways you can prepare lobster right in your own kitchen, including boiling, baking and broiling, pan-searing, and steaming. In addition, you can find recipes there on how to make some pretty amazing dishes like lobster frittata, lobster eggs Benedict, and BBQ lobster. Lobster Pool even offers tips on how to use your leftover lobster shells (tossing those shells is a common mistake you don't need to make). Needless to say, after you visit Lobster Pool in person and fall in love with their lobster rolls, you can still enjoy lobster for the rest of the summer at home thanks to their excellent advice.

Five Islands Lobster Co., located in Georgetown, Maine, is on an actual fishing wharf on Sheepscot Bay, where the water is really cold and really deep. The locals take great pride in boasting that these cold, deep waters have produced some of the most delicious lobsters around. Thanks to its location, Five Islands gets its lobsters right out of this fresh water and doesn't store them in a tank.

Remember to bring your own brews in a cooler so you can sit back, relax, and enjoy Five Islands Lobster Co.'s classic lobster roll that's prepared with some of the freshest lobster around, complete with lettuce and mayo on a hot dog bun that's been grilled and buttered to complete and utter perfection. Or, savor a "Big Boy" lobster roll that's been filled with two times the standard amount of lobster meat, all piled high in a homemade potato roll. You can choose lots of other options on the menu as well and still have an absolute blast. Whatever you decide to order, you're in for lobsta fun!

Heading to Lobster Landing in Clinton, Connecticut isn't just going to be a trip to a restaurant for a lobster roll. It's more like planning a special kind of picnic. Lobster Landing is an adorable beach shack type of setup, with their menu items typically written out on a whiteboard. Their team invites you to bring whatever you'd like that they don't serve, including wine, beer, sides, and any sweet treats you might crave for dessert. That sounds like a pretty awesome deal to us!

Their motto is "Great ingredients make great food," and we couldn't agree more. According to a photo of the menu on Tripadvisor, the hot lobster rolls at Lobster Landing are stuffed with ¼ pound of lobster meat and dressed up with lemon and melted butter all on a toasted sub roll. The reviews on Facebook say it all: "Great lobster rolls, beautiful ocean views, okay to BYOB and other snacks or desserts, friendly staff," and, "Everything was SO fresh and SO delicious. Found a new favorite, for sure."

If you're looking for one of the best lobster rolls on the West Coast, then look no further than Woodhouse Fish Co. in San Francisco. Get excited, because the lobster rolls at Woodhouse have a reputation for being simply gigantic and stuffed with fresh lobster meat tossed with a lemon aioli dressing. Order yours chilled with celery and mayo, or you can have it hot and drenched in butter. Plan on having their house-made chips on the side, too, or add some onion rings or a cup of New England clam chowder to your order as well. You can do all this while also enjoying a bottle of pinot, rosé, or chardonnay.

Woodhouse also serves up some pretty dreamy desserts to round out your meal, including sourdough bread pudding, strawberry shortcake, and dark chocolate mousse. They are open every day of the week, so it will be easy to stop by and check them out whenever you're in the Bay Area. 

The five-star Yelp reviews are, well, five-star-worthy. One reviewer, among plenty of others, had lots of great things to say about Woodhouse Fish Co.'s lobster roll: "It was so [mouthwatering]! I got the hot buttery version. They are not stingy with their lobster and [add] so much to the roll, [which] made me so happy! It comes with a side of fries which are hella good." So be sure to have a hella good time with your lobster roll at Woodhouse.

You can actually take a one-hour cruise up the Hudson River on what's been deemed "New York's only floating lobster shack" at North River Lobster Company. There are plenty of yummy choices there, of course, where you can pick from their classic signature lobster roll to some truly unique specialty rolls, including their Double Truffle Roll or Lower Eastside Everything Bagel Roll. You could even attempt to consume their 28-inch-long lobster roll if you're really ravenous. Whatever you decide on, you're in for a delicious summertime treat.

Climb aboard, choose your lobster roll, and have a drink, too. This is the best weekend plan if you're a local or visiting NYC, in case you missed the memo. But you don't have to wait for the weekend. You can start your fun on Wednesday because North River Lobster Company is closed on Mondays and Tuesdays, meaning you have plenty of different times to jump on board and enjoy one of the best lobster rolls in the city.

One five-star Tripadvisor reviewer wrote, "What an incredible evening/night we had on board the North River Lobster Co. boat. Amazing views, fun atmosphere and reasonably priced drinks/food. Definitely a highlight of our (x4 Aussies) trip to New York! Loved the oar shots on the way out ... Definitely recommend!" We're totally in love and onboard (pun intended) with this floating lobster shack. Chances are darn good that you will be, too.