Luke’s Lobster
Headquarters: New York City, New York
Website: http://www.lukeslobster.com/
Luke’s Lobster got its start back in 2009 in New York City’s East Village with the goal of bringing Maine seafood to places and communities hungry for both the hearty East Coast flavor and the story that accompanies it. Luke’s enters the World’s Best Lobster Roll competition with a lobster roll recipe that has been tested internationally – the company operates several shacks and storefronts in Tokyo, Japan, along with its 19 other locations spanning the United States from Maine to Nevada.
A Cape Elizabeth, Maine native, Luke Holden, the founder and CEO of Luke’s Lobster, has worked diligently with the rest of the company’s dedicated team to make Maine lobster, and the local lobstermen and women who acquire the cherished catch, known to the world. The company’s first Maine-based shack – which was just opened for its second season on 20 May – takes its state story to the next level, telling the tale of Maine’s first-ever vertically integrated fishermen's cooperative, which has membership of around 20 lobstermen, a seafood processing company and facility and a restaurant group.
The lobster rolls produced by Luke’s are decidedly Maine-style as well; the sandwiches incorporate “a quarter-pound of seafood served chilled atop a buttered, griddled New England split-top bun with a swipe of mayo, a dash of lemon butter and a sprinkle of our Secret Seasoning,” according to the Luke’s website.
