Luke Holden, who grew up trapping lobsters in Maine, barely recognized what passed for a lobster roll in the big city: gooped up with mayonnaise, cut with celery, priced in the high $20s. So he enlisted a dependable supplier (his dad, still in the seafood business back home) and opened Luke’s Lobster in the East Village.

His lobster roll is sparely seasoned (salt, pepper, thyme, oregano, celery salt), bound with the barest amount of mayo, and served on a lightly grilled and buttered bun—and it’s just $14 for a four-ouncer or $8 for a snack-sized two-ouncer. So far, hounds are eating it up. “There is just enough mayo and butter to intensify the flavor,” says iFat, “but the focus is on simplicity and freshness, which is exactly what eating good lobster is all about.”

Some find the meat too cold or too salty, or the portion too small. NYAngeleno allows it might be on the small side next to the usual seafood-shack suspects, but finds it quite substantial, well proportioned, and better than rival rolls at Ed’s Lobster Bar, Mary’s Fish Camp, and Pearl Oyster Bar.

Luke’s Lobster [East Village]
93 E. Seventh Street (between First Avenue and Avenue A), Manhattan

Board Link: Luke’s Lobster

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