Huge Scuttlebutt: Luke’s Lobster Shack Coming to Penn Quarter

A very very good source tells me that Luke’s Lobster Shack is coming to Penn Quarter (and build out has already begun) at 622 E St, NW (near the Starbucks and Tangy Sweet on 7th St, NW). Luke’s currently has 4 locations in New York City and this will be their first outpost in DC. Their Web site says:

It doesn’t take a master chef to make a great lobster roll; it takes great lobster. Luke Holden knows where to get the best stuff around . . .

Holden, 26, was born and raised in Cape Elizabeth, a small town on the coast of Maine. He grew up lobstering, built his own skiff, and launched a lobster company while still in high school. When Luke moved to New York to work in finance, he was dismayed to see lobster rolls—drowning in mayo and diluted with celery—priced anywhere from $20 to $30. So he called his dad Jeff, who owns a seafood processing company in Maine. The father-son duo has built longstanding relationships with lobstermen, which earns them access to Maine’s best catch. They were on to something . . . something big.

On foggy mornings off Vinalhaven, burly lobstermen in bright yellow Grundens haul traps from the open seas, and they’re taken from the dock to Luke’s family seafood business. In just hours, the frisky pinchers are steamed, picked, and individually wrapped before they’re sent south to Luke’s Lobster. Each plastic bag contains a quarter-pound of pure, unadulterated lobster meat from 5 or 6 unlucky lobster claws (yep, it takes that many lobsters for each roll!). The lobster meat is sealed in these air-tight bags to lock in that fresh-from-the-ocean taste and to prevent contamination. Throughout the 315-mile trek from Maine to Manhattan, the lobster meat remains in pristine condition, having last touched Maine air. The result is a deliciously fresh lobster roll that allows you to truly taste Maine at its best. Luke just wouldn’t have it any other way.

So when you walk up to the shingled counter at Luke’s and admire the buoys and traps, remember the lobster tale and remember the lobstermen. And when you walk away, remember the taste of Maine. Although we doubt you’ll ever forget it.

You can see their NYC menus here.

This is going to be huge! I have a 92.7% confidence in this scuttlebutt.

Anyone ever check out one of their New York spots?

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Juliette Di Bello, Manuela Tomasz Korossy, Kristin Sampson from the NY City Opera Company, and Kevin Short of the Metropolitan Opera.

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Get your tickets now!

Under the Gracious Patronage of H.E. Petra Schneebauer, Ambassador of Austria
Julien Benichou, Conductor

Kevin Short as Figaro
Manna K. Jones as Susanna
Stephen Powell as Count Almaviva
Laquita Mitchell as Contessa
Anna Kelly as Cherubino
Maggie Polglaze as Barbarina
John Gibney as Bartolo
Leah Heater as Marcellina
Christopher Jon Hartung as Antonio & Don Curzio
Narration provided by Robin Phillips
Embassy of Austria
3524 International Court NW
Washington, DC 20008
Doors Open/Cocktails 6:30 pm
Performance including Intermission 7:15 pm
Wine Reception with Heavy Hors d’oeuvres 9:15 to 10:30 pm
Box Seats $250
Orchestra Reserved $150
Unreserved $125
Seniors (over 65 years old) Unreserved $80 [sold out]
Students with ID $50
Cocktail Attire

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