The incredible Luke’s Lobster is celebrating its 10 year anniversary this year, marked by the opening of the brand’s first-ever shack in the East Village in 2009. Since the brand’s inception, founder Luke Holden and his team have remained steadfast in their mission of sharing the world’s best lobster rolls, opening shacks in ten states across the U.S., and internationally in Japan and Taiwan.
“When we first opened our East Village Luke’s Lobster shack, I wanted to get back to my roots as a third generation lobstermen and bring a Maine classic to New York. I couldn’t have imagined that we would be working with some of the most renowned chefs in the country to celebrate this milestone ten years later,” said Luke Holden, CEO and founder. “Our mission has always been to share the world’s best seafood with our guests, and we’re so proud that these chefs recognize the best in class quality we’ve achieved by owning our lobster supply chain from the dock to the plate. Each city that we’ve reached has really embraced our story, and we’re looking forward to giving back through these collaborations and charitable partnerships.”
There is truly nothing like an amazing roll here. In celebration of the milestone and the best lobster roll around, Luke’s Lobster locations across the country are teaming up with the most beloved chefs from their cities to put a new twist on Luke’s classic Maine-style lobster roll.
Now through October 31, guests will be able to order their city’s own Luke’s anniversary roll in their local Luke’s shack, experience the creative genius of a local, beloved chef, and $1 from each purchase will benefit a charity of that chef’s choosing. On October 1, the 10th anniversary of Luke’s opening day, the first 10 guests in line at every participating shack will receive a free 10th anniversary roll.
Luke’s Lobster is proud to partner with the following chefs and charities for this special anniversary event in these cities:
Boston: Chefs Jamie Bissonnette & Ken Oringer of Toro, Coppa and Little Donkey feature a Lobster Roll with Louie Sauce and Calabrian Chili. Proceeds donated to Lovin’ Spoonfuls.
Chicago: Chef Paul Kahan of One Off Hospitality Group features a Lobster Roll w/ Butter Pudding and Shaved Black Lime. Proceeds donated to Pilot Light.
Las Vegas: Chef José Andrés of Think Food Group features a Lobster Roll w/ Pimenton Aioli and Piparra Peppers. Proceeds donated to World Central Kitchen.
Miami: Chefs Danny Figueredo and Rosa Romero of Sanguich De Miami feature an Enchilado de Langosta: Lobster with a Warm Tomato Chili Sauce in a Cuban Bread Bowl. Proceeds donated to National Voices for Equality, Education, and Enlightenment.
New York City: Chef Matt Hyland of Emily, Emmy Squared and Violet features a Lobster Roll w/ Banana Peppers, Green Olives, Portuguese Allspice. Proceeds donated to Slice Out Hunger.
Philadelphia: Chefs Jennifer Carroll and Billy Riddle of Spice Finch feature a Lobster Roll w/ Lemon Mayo & Berbere Spice. Proceeds donated to Alex’s Lemonade Stand Foundation.
Portland, Maine: Chef Melissa Kelly of Primo features a Lobster “PLT” Roll w/ Pancetta, Greens, Tomato, and Basil Aioli. Proceeds donated to FEED KIDS (Full Plates Full Potential).
San Francisco: Suzette Gresham of Acquerello features a Lobster Roll w/ Green Goddess Dressing. Proceeds donated to La Cocina.
Washington D.C.: Chef José Andrés of Think Food Group features a Lobster Roll w/ Pimenton Aioli and Piparra Peppers. Proceeds donated to World Central Kitchen.
Along with this all-star group of chefs, Luke’s is excited to give back to the cities that helped the company grow over the past decade by raising over $20,000 for charity through this five-week promotion.
. For more information, visitwww.lukeslobster.com.