“Our core values are taste, transparency, and purpose. We use only the best ingredients, are vertically integrated, and trace all of our seafood back to the sustainable fishery where it was caught. We’re environmentally​ and economically devoted to our coasts, by supporting sustainable economic models for communities of fishermen and women. Every year we donate a portion of our proceeds to projects that restore harbors, diversify income for coastal communities, and manually clean up trash from local waterways. We only buy seafood from sustainable sources – this means the population is of a healthy, robust size, and management regulations are in place and enforced to ensure that overfishing and environmental damage doesn’t occur.”

Lobster roll, made from sustainably-caught lobster from Maine and Canadian harbors; New England clam chowder with fresh-shucked Rhode Island clams; wild blue salad with chilled split lobster tail, organic greens and house-pickled wild Maine blueberries.

At Luke’s Lobster – a certified B Corp – exceptional lobster, crab, and shrimp are tucked into butter-griddled New England split-top buns, then skillfully seasoned with just the right touch of mayo and lemon butter. A light, tangy poppyseed coleslaw along with bright organic salads, and rich, packed with Maine seafood (clam, and lobster and corn) round out the well-crafted menu.

“Luke’s Lobster illustrates the benefits of vertical integration, letting the restaurant be part of harvesting, processing and cooking of the key ingredient.”
–Janet Morrissey, The New York Times