In warm months, many a Maine lobster roll loyalist makes the pilgrimage to the quaint shacks perched along the state’s rugged shoreline to devour that sweet, briny creation that perfectly encapsulates the essence of life by the sea. But when seasons or distance get in the way, several spots around the country let diners indulge in the regional delicacy far from the Pine Tree State. These Food Network-approved locales across the country stick close to the classic recipe: buttered split-top rolls slicked with mayo and stuffed with succulent lobster meat. Take a bite, close your eyes and let the fresh, bright flavors transport you; no boat necessary.

Missouri may not offer ocean views, but Chef Kevin Nashan has found a way to bring the sea to St. Louis via a menu that traverses the coastal regions of Maine and Louisiana. Though his restaurant is landlocked, Nashan captures bright ocean flavors by sourcing fresh seafood that’s flown in daily. The chef is so diligent about perfecting the details of his dishes that he spent four months working with a local bakery on the bread for his Maine-style lobster roll. The brioche-inspired bun serves as a buttery base, which is heaped with cold lobster meat lightly coated in mayo and lemon zest.

With restaurants in the water-centric locales of Charleston and Nantucket, 167 Raw practically guarantees its commitment to fresh seafood, including a raw bar of briny oysters, a daily ceviche and an exceptional gingery tuna burger on a fluffy brioche bun. The lobster roll adheres to New England tradition with a buttery toasted (locally baked) bun, and light coating of aioli and sprinkling of chopped chives. The side of potato chips helps complete the culinary conjuring of a Maine afternoon at the shore.

The absence of authentic Maine-style lobster rolls in New York City inspired native Mainer (and son of a former lobsterman) Luke Holden to set up shop in 2009. What started as an eight-stool space styled after a traditional lobster shack has grown into a mini-empire with outposts throughout the United States and Japan. Each toasted bun (split-top, of course) comes loaded with a quarter-pound of lobster meat that’s sustainably sourced and processed at a sister facility in Maine. The natural sweetness of the lobster shines through in every bite, balanced simply with a squirt of mayo, slick of lemon butter and sprinkling of seasoning.