The Main Thing Is 100 Percent Of Luke’s Lobster Served, Is From Maine
“We buy lobster from Saco all the way up to the Canadian border and track it the whole way, so we know it’s coming from Maine’s sustainable fishery, not over-fished waters,” Luke Holden Co-founder & President of Luke’s Lobster.
Back Bone Of Every Restaurant
Concept–Fast Casual/Quick Serve/Walk-Ins, Take Out, Catering and Food Truck
Theme-The décor are designed to make guests feel like they are in a lobster shack on the coast of Maine. Filled a niche…
Menu- Lobster rolls served the traditional way, The Maine theme extends to the beverages. Luke’s Lobster serves Maine Root sodas, Maine microbrews, and Maine-bottled Poland Spring water. Some locations also sell desserts made with Maine blueberries.
No longer is it just a craving, Maine lobster rolls thanks to Luke Holden, a fast-casual option is now available in several East Coast markets. He has opened outlets of his lobster roll concept, in New York City, Philadelphia, and Washington, D.C. The concept will continue to expand into Chicago and Boston later in the year.
Guests order at the counter and pick up the order when their number is called giving it a fast casual appeal at a quick serve pace.
The service and décor are designed to make guests feel like they are in a lobster shack on the coast of Maine, Holden says.
Holden left his little town in Maine to study at Georgetown University and became an investment banker in New York City. When he missed his home town fare he searched for a lobster roll to help relive his taste bud’s He said nothing came close to resembling a lobster roll in taste or look and were being sold for as much as $30.
The light bulb went off and the rest is Luke Lobster history!
At Luke’s Lobster, the lobster rolls are served the traditional way, pure lobster grilled and buttered served on a split-top bun with a mixture of mayonnaise, a sprinkle of lemon butter, and a dash of secret spices (secretes in the spices).
A great idea was born the day Luke couldn’t find his home town favorite eats! He found a niche and his target audience filled their bellies with a succulent treat and they didn’t have to go to Maine to get it!
“The key is a quarter-pound of fresh meat and letting that be the star of the show,” Holden says. The first Luke’s Lobster opened in New York’s East Village in October 2009.
65 percent of sales at Luke’s Lobster come from the $15 lobster rolls, other menu items include crab rolls and shrimp rolls.
There’s a stigma that lobster rolls are a seasonal fare, so Luke’s serves up a winter menu that has the Lobster Grilled Cheese made with Gruyère cheese on Maine-made white bread.
Soups and chowder are also available and are made for Luke’s Lobster by Hurricane’s Premium Soup & Chowder in Greene, Maine.
The Maine theme extends to the beverages. Luke’s Lobster serves Maine Root sodas, Maine microbrews, and Maine-bottled Poland Spring water. Some locations also sell desserts made with Maine blueberries.
Holden says Luke’s Lobster does a significant amount of catering and has a food truck for special events in New York City. For the next five years, he says, the company will likely open three to five stores a year and continue to grow in its existing markets.
Because the amount of cooking done on-site is limited, Luke’s Lobster locations are compact, averaging about 1,000 square feet, with the number of seats ranging from eight in the very first location to 45 in the largest Luke’s Lobster. “We use as many reclaimed materials as possible, like dredged-up logs from Maine lakes and river bottoms that have been turned into tables and counters,” he says.
While Holden is happy to share his knowledge of lobster and all things Maine, he’s not ready to franchise . “We’re not ready to share our business,” he says.
Meet the man behind the Luke’s Lobster and Roll With It!