The 2018 DownEast Lobster Roll World Championships are history.

The magazine’s second annual event, emceed this year by NEWS CENTER Maine’s, Shannon Moss, was held Saturday at Thompson's Point.

For the second time, a restaurant from outside Maine, Beetlecat, in Atlanta, Georgia, took the top spot in the contest.

One entrant was from even farther afield.

Moses (Moise) Sfez, and his team of two other lobster roll makers, came all the way to Portland from Paris and their restaurant, Homer Lobster.

The creation they brought was a Connecticut-style lobster roll, with warm melted butter, lobster claw meat, a French brioche bun, lime zest and a secret spice blend.

“I wanted to do it my style with the brioche,” said Sfez. “We are French and it adds a French touch.”

Moses told us his lobster love affair started in the U.S. and that most French people think the idea of stuffing lobster into some bread is a sick culinary joke.

“I discovered lobster rolls nine years ago in New York,” said Sfez “For a French guy, putting cooked lobster in a sandwich you’d have to be crazy. But when you try it you realize French people are crazy for thinking that.”

Other entrants in the lobster roll competition included Maine institutions like Shannon’s Unshelled in Boothbay Harbor, Bob’s Clam Hut in Kittery and Congdon’s Doughnuts in Wells.