How the Shake Shack Maine lobster burger was born
For this weekend only, a pop-up upscale restaurant in New York is featuring a Shake Shack lobster burger, dubbed the Lobster Shack.
EMP Summer House, the pop-up restaurant in East Hampton, New York, is operated by Eleven Madison Mark in New York, which is undergoing a major renovation.
Shake Shack, the burger chain of more than 130 restaurants throughout the U.S. and several International cities, was actually born out of the kitchen of Eleven Madison Mark.
“When Danny Meyer and Randy Garutti launched Shake Shack as a hot-dog cart in Madison Square Park, all of the recipe development and prep happened out of EMP’s private dining-room kitchen just across the street,” Mark Rosati, culinary director of Shake Shack, told SeafoodSource.
Then, in 2004, Shake Shack opened its first restaurant in Madison Square Park.
“We couldn't be more excited to follow our friends out to the Hamptons this weekend and share the kitchen once again,” Rosati said.
To create the Lobster Shack, the culinary geniuses behind both restaurants decided to do a riff on the classic surf ’n turf combination, “but by adding both items to the same sandwich so you get a bit of beef and lobster in every bite,” Rosati said.
“While Shake Shack draws its inspiration from the great hamburger shacks of America that popped up all around the country back in the 1950s, we also draw some inspiration from seafood shacks,” Rosati said. “The idea of using lobster salad, highlighting lobsters from Maine, made perfect sense to us.”
Although Shake Shack and Eleven Madison Park don’t have plans to continue featuring the Lobster Shack burger this summer, “you never know next year!” Rosati said.