Skip to main content

For Lobster Straight From Maine: “Luke’s Lobster”




The man with the plan here is Luke, no surprise there. What seems like a pretty simple business plan has now transformed the way we eat seafood in the non-New England North East states. Fresh fish be it shrimp, crab, or lobster isn’t something that we are used to.

There is no comparison to be nearing the water in great weather having seafood you know it fresh and delicious. In my mind’s eye I am in what I assume is Maine although I have never been. There is a lighthouse in the background and some happy tourists and locals sitting on picnic benches on a bright sunny day eating sweet, fresh lobster on hot buttered rolls. It sounds like part of my future Maine trip is already coming together nicely.





The very first time I heard about Luke and his lobster was on a day when I was out eating myself to death throughout the East Village. On that particular day my friends and I were trying Pomme Frites (http://thequeenoff-ckingeverything.blogspot.com/2012/08/for-eating-your-french-fries-and-all.html), Butter Lane bakery (http://thequeenoff-ckingeverything.blogspot.com/2012/08/for-baked-goods-down-butter-lane.html), and the Big Gay Ice Cream (http://thequeenoff-ckingeverything.blogspot.com/2012_07_01_archive.html) shop. We started off sharing fries and special dipping sauces then we moved on to ice cream. Technically I ended with the cupcakes but I brought that home for a later time. On the way back is where I happened to stop in front of Luke’s Lobster and that’s when I was told how incredible their lobster rolls were. It sounded like something I would definitely want to try but at the end of that day I couldn’t take another bite or carry another bag. I was done.

Since that day in 2012 I have been trying to get back there. Despite the food trucks and many other locations that have popped up all around N.Y.C. I still had this on my to do lists for another three years (http://thequeenoff-ckingeverything.blogspot.com/2015/03/for-year-5-2015-2016-to-do-list.html). Luke was able to ship lobster fresh from Maine daily easier than I could get back to his store.

When I learned they expanded to other cities I felt like they were just taunting me. Daring me to find the time and location where we would finally connect. Then a few months ago I noticed they opened their franchise in Washington D.C. That one caught my attention. I knew I was going to spend a weekend in D.C. over the summer and planned to visit then. I felt secure in my decision and that this mission would finally be completed. But what is that saying? We make plans and God laughs? Well that was true. Needless to say Luke and I never met in D.C. No we met up much closer to my home.

A few months ago I spent a wonderfully busy day in Park Slope eating my way around town and seeing the historical sites. After brunch at the Stone Park Slope Cafe (http://thequeenoff-ckingeverything.blogspot.com/2015/05/for-blissful-brunch-just-stones-throw.html), visiting the Old Stone House (http://thequeenoff-ckingeverything.blogspot.com/2015/06/for-birthplace-of-battle-of-brooklyn.html), and then I was off to Ample Hills Creamery to take the ice cream to go (obviously you found out how different that went too if you read the previous blog) but on my way I drove past a brand new Luke’s Lobster store!! I involuntarily screamed and pointed as I saw it. That was it I wasn’t going to wait another minute. After a few quick turns to come back around the block I was going to go in.

Naturally I was already full on this afternoon too but I was buying a lobster roll for the road then I would be off to eat ice cream. Some days I love my blog more than anything else in life.

Upon entering the store, which at that time in late afternoon, it happened to be empty, but transported me to Maine nonetheless. I was no longer in Kansas (Brooklyn) anymore. For starters the way it was decorated was beyond what I could have imagined. The floor looked like wood on an outside deck, the atmosphere felt like you were right on the water waiting for your lobster to be carried out. I was snapping away taking pictures of all of the signs. It is these little details that make experiences even more exciting for me.




Then I ordered my lobster roll. It only took a few minutes for it to be prepared and the smell that came before it was handed to me was intoxicating. It smelled like sweet butter. There was no fish smell, it just got better and better. Once it was done I was out the door. I didn’t eat it right away but when I arrived home.



I have to say that I am not sure I was in love with it right away. I loved the way it tasted fresh, light, and not over-seasoned. I couldn’t get over the lightly buttered hot roll it was placed on. In fact I do think it was better than my past experience but I think what initially threw me off was that it was all different parts of the lobster for the meat. I usually only eat the tails and having the claw meat in added a different flavor. It was still better and different than anything I have ever had.

My prior lobster roll experience (the only other one I have ever had) occurred in a place I love: Newport, Rhode Island. On my first trip there I got to see my first “summer cottage” and then have lunch at a place I return to whenever I go back. La Forge has some of the best simple meals you could ever want. They satisfy the giant hunger you get walking around a famous old house that’s too pretty to imagine living in. It was at La Forge when I had my first lobster roll (http://thequeenoff-ckingeverything.blogspot.com/2012/03/for-vanderbilts-summer-home-breakers.html). This was the kind of lobster roll that has mayo in it and it served on a plain roll. I enjoyed this very much at that time but now that I have another kind to compare it to, I am afraid I will have to stick with Luke’s. It was just too good. Maybe next time I will just ask to leave out the meat I don’t care for.



I am so glad that I got Luke’s signature meal but I was so tempted when I looked at their menu. I bet the New England clam chowder is good. I also definitely want to try to shrimp and crab rolls as well. I suppose that’s for another time and another location.

For More Information:


For More Lobster Rolls:











Comments

Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For the Perfect Appetizer Dinner: “Morgan’s Brooklyn Barbecue”

Have you ever gone out to eat and wished that you just ordered a bunch of appetizers?  I have.  It is actually my preferred way to eat. I like to get a taste of a bunch of different things rather than one big plate. I am much more interested in the kinds of foods we eat as appetizers versus lunch or dinner. Desserts hardly ever register on my radar. At the beginning of this year, right before I was set to release my annual to do list , I stumbled upon a photo of the most beautiful plate of brisket nachos I have ever seen. I instantly wanted them. Naturally the establishment behind said nachos, Morgans Brooklyn Barbecue, earned a spot on my list. The week leading up to my visit all I could think about was “would those nachos be my entire meal or just my appetizer”? Sure I love all kinds of barbecue food: the ribs, the brisket, pulled pork, and don’t even get me started on those sides!! Any restaurant that serves mac and cheese, corn bread, and creamed spinach us

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth