New York, U.S.A.-based seafood enterprise Luke’s Lobster is celebrating its 10-year anniversary this year in classic brand fashion – with a rollout of specialty lobster rolls across the United States.
Luke’s Lobster, which got its start in 2009 in New York City’s East Village, has tasked leading chefs across the United States with adding their own unique spins on the brand’s classic Maine-style lobster roll. Each city with a participating Luke’s Lobster location will have its own special anniversary roll for guests to try beginning on 25 September, National Lobster Day, and lasting through to 31 October, the company announced in a press release. With every purchase of an anniversary roll, USD 1 (EUR 0.90) will go toward a charity of the area chef’s choosing.
Additionally, on 1 October – the official opening day of the first Luke’s Lobster shack 10 years ago – the first 10 guests in line at every participating location will receive a free 10th anniversary lobster roll, the company confirmed.
The cities and corresponding chefs partaking in the 10th anniversary celebration include:
- Boston, Massachusetts: Chefs Jamie Bissonnette and Ken Oringer of Toro, Coppa and Little Donkey feature a Lobster Roll with Louie Sauce and Calabrian Chili. Proceeds donated to Lovin’ Spoonfuls.
- Chicago, Illinois: Chef Paul Kahan of One Off Hospitality Group features a Lobster Roll with Butter Pudding and Shaved Black Lime. Proceeds donated to Pilot Light.
- Las Vegas, Nevada: Chef José Andrés of Think Food Group features a Lobster Roll with Pimenton Aioli and Piparra Peppers. Proceeds donated to World Central Kitchen.
- Miami, Florida: Chefs Danny Figueredo and Rosa Romero of Sanguich De Miami feature an Enchilado de Langosta: Lobster with a Warm Tomato Chili Sauce in a Cuban Bread Bowl. Proceeds donated to National Voices for Equality, Education, and Enlightenment.
- New York City, New York: Chef Matt Hyland of Emily, Emmy Squared, and Violet features a Lobster Roll with Banana Peppers, Green Olives, and Portuguese Allspice. Proceeds donated to Slice Out Hunger.
- Philadelphia, Pennsylvania: Chefs Jennifer Carroll and Billy Riddle of Spice Finch feature a Lobster Roll with Lemon Mayo and Berbere Spice. Proceeds donated to Alex’s Lemonade Stand Foundation.
- Portland, Maine: Chef Melissa Kelly of Primo features a Lobster “PLT” Roll with Pancetta, Greens, Tomato, and Basil Aioli. Proceeds donated to FEED KIDS (Full Plates Full Potential).
- San Francisco, California: Suzette Gresham of Acquerello features a Lobster Roll with Green Goddess Dressing. Proceeds donated to La Cocina.
- Washington D.C.: Chef José Andrés of Think Food Group features a Lobster Roll with Pimenton Aioli and Piparra Peppers. Proceeds donated to World Central Kitchen.
During the five-week promotion period, Luke’s said it plans to raise over USD 20,000 (EUR 18,180) for charity “to give back to the cities that helped the company grow over the past decade.”
“When we first opened our East Village Luke’s Lobster shack, I wanted to get back to my roots as a third generation lobstermen and bring a Maine classic to New York. I couldn’t have imagined that we would be working with some of the most renowned chefs in the country to celebrate this milestone ten years later,” said Luke Holden, the company’s CEO and founder. “Our mission has always been to share the world’s best seafood with our guests, and we’re so proud that these chefs recognize the best in class quality we’ve achieved by owning our lobster supply chain from the dock to the plate. Each city that we’ve reached has really embraced our story, and we’re looking forward to giving back through these collaborations and charitable partnerships.”
Holden – a Cape Elizabeth, Maine native – founded Luke’s Lobster with the goal of “sharing the quality, affordable lobster rolls of his youth with others,” he said in the press release. He, alongside his father Jeff, and co-founder and CMO Ben Conniff, opened the company’s first shack in 2009 in New York City. Since then, the company has opened locations in ten states across the U.S., and internationally in Japan and Taiwan.
A state-of-the-art seafood facility in Saco, Maine, has enabled Luke’s Lobster to buy lobsters and crabs directly from fishermen, a priority for the company, which is a Certified B-Corp committed to sustainability and supporting coastal communities and fishermen.
In addition to its foodservice business, Luke’s also supplies lobster to Whole Foods Market. In 2018, the company added two retail products to its portfolio: a ready-to-eat lobster meat kit and ready-to-grill lobster tails, which earned Luke’s the prestigious “Supplier of the Year” and “Purpose-Driven Empowerment” awards from Whole Foods. The company plans to release more retail products this fall, it said.
Photo courtesy of Luke's Lobster
