The latest player in town. Fashioned to resemble its overseas counterparts to a tee, Luke’s Lobsters is seafood shack through-and-through, including an overuse of rustic, weathered timber planks (buoys and seagulls not included). The food, again, is pure Luke’s Lobsters: “Taste The Source” is their oft-repeated mantra. Don’t expect any mentaiko, salted egg or what-have-you (for now at least). What sets the seafood rolls here apart is, well, seafood. Sustainably sourced and traceable from surf to turf, the Maine lobsters, as well as excellent crab and shrimp, are done simply: Maine-style buttered and griddled rolls, lemon butter, mayo, and signature seasoning. If that’s not enough, a selection of bisques and beers seal the deal.

#01-K4 Isetan Scotts; tel: 6592-7642

The Market Grill, headed by Jaan and La Cuisson alum Kenneth Lin, stakes its claim as the first concept to introduce lobster rolls to Singapore. And if you don’t care about them being first, maybe you’ll care about this: a whole lobster, grilled to order, and slathered in an herbed pommery mustard mayo on toasted brioche. The open concept eatery doesn’t take itself too seriously, with its decor centered around old-school butcheries and whimsical diners, except where it comes to fresh and premium ingredients, including lobsters imported from the Atlantic. And if you’d like to go a little more over the top, there’s always the option to add ikura – in other words, umami-rich, seafood bullets in the form of salmon roe – because why not?

208 Telok Ayer Street; tel: 6221-3323

Self-styled as another pioneer in Singapore’s burgeoning premium seafood scene, Pince & Pints has been serving lobster rolls since 2014. Lobster rolls here are served with a classic butter sauce, though it’s now possible to get it done local style with Nonya Chilli – or a light bombardment of just-shaved truffle, truffle caviar and truffle-infused butter sauce. Other bold flavours include chili or black pepper lobster, lobster mac and cheese, and more – clearly, they aren’t afraid of angering any purists while managing to bring Singaporean tastes to exquisite American seafood.

32-33 Duxton Road

Restaurateur Tan Ken Loon isn’t afraid of stripping down seafood to its essence and coming up with grub that’s as delightful as it is contemporary. It’s recently seen a changing of the guard: with new head of creative Marcus Leow, who previously held court at Tan’s year-long chef-grooming venture, Magic Square. Head chef Kek Wan Fong and Ken Loon will “still be hanging around”, but remain in the shadows. The restaurant is dedicated to sourcing quality seafood – with over 250 species in their culinary vocabulary – and cooking it simply.

Sustainability and traceability both feature in a big way for the Naked Finn: knowing exactly what fish you’re eating, even if it’s less popular and therefore less likely to be overfished, is how these values are expressed in the restaurant’s menu. Well, how about an Homarus americanus or Homarus gammarus roll for lunch? For those who don’t speak scientific nomenclature, that means American or European lobster: grilled with unsalted butter and served alongside creme fraiche or house-made shio kombu mayo.

39 Malan Road, Gillman Barracks; tel: 6694-0807

Feted American chef and culinary great Daniel Boulud’s local venture in Marina Bay Sands opened up in 2010. The oyster bar wooed crowds with its take on uncomplicated bistro fare, complemented by plenty of great seafood and an extensive wine list. Come 2013, it hopped onto the lobster roll fever with its own take on the roll, which featured the addition of avocado and an herbaceous tarragon aioli. That said, we’d be remiss not to recommend you anything else from the oyster bar’s venerable seafood offerings, not the least of which include the myriad of oysters done any which way.

B1-48 The Shoppes at Marina Bay Sands; tel: 6688-8525