Luke’s Lobster opened in October 2009 after former lobsterman, Mainer and Georgetown alum Luke Holden saw the need for a fresh, Maine-style lobster roll in New York City. Luke’s father Jeff owns a sustainable seafood processing company in Portland, so Luke knew he could source lobster from Jeff and cut out the middleman, making his rolls both the freshest and the most affordable. He whipped up a business plan and found his partner, Ben Conniff, on Craigslist. Two months later, they started slinging lobster, crab and shrimp rolls in a 250-square-foot spot in Manhattan's East Village. Unlike other rolls, ours are served Maine style: The seafood is served chilled on a toasted split-top bun with just a bit of mayo, a drizzle of lemon butter and a dash of our secret spices. With nothing else like it in the city, customers -- affectionately known as "Lobsta Mobstas" -- were hooked. In less than three years, Luke’s has expanded to five NYC locations, two in DC, one in Bethesda and our roving lobster truck, the Nauti Mobile.
© Cody Donald 2012