How Luke’s lobster gets seafood from the docks to your doorstep? Refrigerated trucks transport the lobsters about 20 miles south along the coast to Saco, Maine, home to Luke’s processing plant, where the lobsters are electrically stunned (generally considered the most humane method of slaughtering crustaceans) and separated into parts, and then proceed to cooking.
Where did Luke’s lobster originate? Luke’s Lobster is a family-owned Maine seafood business, founded by third-generation lobsterman Luke Holden. Luke’s began as a tiny lobster roll shack in New York City, where Holden was unable to find an authentic, high quality Maine lobster roll to feed his craving for home in 2009.
How many Lukes lobster locations are there? The Luke’s chain is now more than 30 locations strong and even operates its own seafood business, Luke’s Lobster Seafood Company in Saco, Maine, which buys and processes lobster from Maine and Canada.
How do you make Luke’s lobster? Spread 1/2 teaspoon of the mayonnaise on the inside of each bun. Fill each bun with a quarter pound of the chunks of lobster meat. Reheat the remaining melted butter, if necessary, and add the lemon juice. Drizzle the warm lemon butter evenly over the lobster in each roll.