I ate a lot of great things last week, but the food topic generating the most buzz among foodies I know was the arrival of McDonald’s lobster roll.

Say what?

The lobster roll is one of my favorite foods of summer. The first and last stops on most of my New York trips is Luke’s Lobster, where I have to have one on arrival, two for the long haul home.

I’ve long wished that someone, anyone, would offer a decent facsimile here. Some have tried but none have stuck, and judging by the rush to McDonald’s, it wasn’t for lack of interest. There were reports of stores selling out shortly after the sandwich’s release June 28. By Friday it was back in stock, but continues to be available for a limited time.

I studied a photo sent by McDonald’s, with a meaty-looking claw right on top, wondering whether it would turn out to be some kind of lobster-fish hybrid foodstuff. But McDonald’s promised 100 percent Northeast Atlantic lobster, and so it is, though the sandwich itself is a very stripped-down bun, lettuce and chopped lobster meat topped with one claw, or two if you’re lucky. The only other flavoring component is a lemon wedge. I’m surprised they didn’t come up with some kind of aioli “special sauce.”

The meat is not the sweetest, but is about what you can expect for $9.99 fast fare. A really good big-city lobster roll is generally about $18.

Even Luke’s lobster rolls might not be as crave-worthy without its butter, dab of mayo and Old Bay seasoning, so I would suggest adding your favorite seafood condiments to give McD’s an assist.

What I also learned in the process was that McDonald’s customers, in Palolo anyway, are the sweetest people. While I was trying to get a picture of the lobster roll, six people tried to help me. My usual experience is that cameras in a dining room generally annoy people.