Lobster rolls are a way of life in New England. Martha’s Vineyard native Chloe Dahl knows this, and partner Nikki Booth now clearly understands that fact as well. The twenty-something duo serve lobster rolls under the Knuckle & Claw banner at a pair of farmers markets: Beverly Glen (Saturday) and Brentwood (Sunday). They have plans to debut a Silver Lake cafe, replacing Speedworkz in early 2015, after staging a successful Kickstarter campaign. In the meantime, Knuckle & Claw already produces some of L.A.’s best lobster rolls.

Their Lobster Roll ($16) features knuckle and claw meat, sourced sustainably from Portland, Maine. Their recipe is a hybrid of Maine’s traditional mayo-based recipe and Connecticut’s drawn butter-focused preparation. The plump lobster meat joins a judicious amount of mayo, lemon butter and an eight-spice blend that Booth came up with, including garlic powder and celery salt. The container is a toasted Rockenwagner brioche split-top bun. Simple. Effective.