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Luke's Lobster

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I know it only opened on the 1st but has anyone gone yet and can share how it was?
Thank you!

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  1. its great!! fresh succulent lobster perfectly seasoned done up simply!! best lobster roll Ive ever eaten! great addition to a great NYC food block!

    9 Replies
    1. re: bigkimnyc

      How would you compare it to Ed's, Mary's Fish Camp and the late lamented Tides? Those are (and were, in the case of Tides) my three favorites.

      1. re: small h

        Just tried this place for the first time tonight, and I have to agree with bigkimnyc and say it was fantastic. I too agree that it's probably the best lobster roll I've had in NYC. For reference, I've been to Ed's, Mary's, and Pearl's, and others, and I like them in that order (never been to Tides). People will like those three in different orders, but I think the common theme among them is a very "umami-ish" lobster filling due to the mayo along with celery on some of them (I believe). I personally like the Luke's roll better. It's more subtle (but by no means bland). They add herbs that I am still trying to discern, along with a touch of mayo (or butter, if you prefer), and no celery. The meat was fresh and flavorful. The buns were decadently buttered without being overpowering. Also, if you get a chance, definitely check out the crab claws and some of the other (crab, shrimp) rolls.

        At $14 for a full lobster roll, you can't beat the price compared to the others. The rolls here are not as large as those at the others (maybe 75% of amoung of filling?), but they are still pretty substantial. In fact, I think the proportion of meat to bread is better.

        1. re: NYAngeleno

          I thought for $14 that the lobster roll was a bit on the small side but I will agree that it was delicious.

          1. re: thursdayclubjason

            looking forward to trying Luke's but $8 for a 2oz. (!!!) does seem a little crazy

          2. re: NYAngeleno

            The seasonings are salt and pepper, thyme, oregano and celery salt.

            1. re: kathryn

              is the bun made in house? brioche? coated with butter?

              ive been going to ed's and mary's for lobster rolls over the last few years but mary's runs out too early in the night and ed's is more mayo based than it originally was when he opened in 2007.

              to ed's credit, his bun is sickly deliciously buttery great.

              1. re: sam1

                the bun is like the tradtional bun you'd get in new england. I'm sure there's an official name for it, but it's like a hotdog roll with the sides shaved off.

                The butter is only on the inside, and then they toast/grill it. The whole sandwich is very good. The lobster meat hardly seems to have any mayo on it at all. It almost seems like they tossed it in a little bit of canola oil. A *very* little bit... just enough to give it a sheen and give the herbs something to cling to.

                1. re: sam1

                  They don't bake their own buns. The brand name escapes me now, but they are commercially baked. When you walk in, you see stacks and stacks of buns in bags.

                2. re: kathryn

                  I would ask them to hold the seasoning next time - or just salt and pepper if possible. The oregano was a little overwhelming. It was a good proportion of meat to bun, though.

          3. I stopped in last night for the snack-sized lobster roll; my friend had the full grown version. This is definitely the best lobster roll bargain in Manhattan - I can't remember the last time I saw a lobster roll for under $20. And it's not a skimpy portion. It's also very good, except for two things: it's too salty, and the lobster meat is too cold. The contrast between hot bun and icy lobster was weird, and not in a good way. But I would definitely return. Bonus points for the very friendly and efficient staff.

            2 Replies
            1. re: small h

              Love Luke's. I could easily put down two (or possibly three) in one sitting. this is one damn good lobster roll and a great addition to NYC. Four ounces of lobster on a lightly grilled and buttered bun. There is just enough mayo and butter to intensify the flavor, but the focus is on simplicity and freshness, which is exactly what eating good lobster is all about. Crab roll isn't half bad either. Well done Luke, well done.

              www.immaculateinfatuation.com

              1. re: iFat

                tried it for the first time this weekend and yeah, have to agree that it's a top notch value. two ounces/four ounces may not sound like a lot, but it seems like a very good value on the plate/on the roll. had the small version, 'cause i was only looking for a snack and wasn't sure if the place was worthwhile, and was pleasantly surprised. my only caveat was the one mentioned above -- i wish the lobster itself wasn't served so cold. otherwise, the ratio of meat to mayo, roll to butter and spice to both was great.

            2. Is the butter version also cold? I was hoping for a hot version like Neptune Oyster in Boston where they pour melted butter over the lobster but It sounds like it's exactly like the mayo version but with butter

              6 Replies
              1. re: kelea

                Yes, all the sandwiches are cold. I don't think the place is equipped to heat anything but the buns.

                1. re: kelea

                  Had both versions at Neptune over 4th of July. Those were the best i'd ever had. Can't wait to try luke's. 7th st is probably my favorite street in the city. especially from bowery to ave c.

                  1. re: sjjn

                    I actually went last night. It was mighty delicious. Now i will not put them on the same level as Neptune at all. But for what it's worth, Luke's is really good. I tried all three sandwiches, and they were all light yet extremely flavorful and fresh

                    1. re: kelea

                      Agreed. I had the 3 sandwiches (or rolls?) and loved them. I didn't think they were cold--just room temperature. Either way, it didn't bother me. I thought they were really tasty and, somewhat to my surprise, I was getting a tad uncomfortably full midway through my last roll.

                      1. re: gloriousfood

                        ahha i felt the same. by the time i got to the lobster i was groaning. I had to eat just the meat and no bread.

                        The temp was perfect yesterday cause it was warm out and the place had the heat on so it was WARM inside. the cold rolls were perfect

                        1. re: kelea

                          The lobster roll was good, but not compared to the taste/value of the mermaid inn around the corner. I paid $20 for an 8 oz(!!!!) lobster sandwich with old bay fries AND a beer. Can anyone beat that?

                2. Ate at Luke's for the first time yesterday. While I enjoyed sampling the crab, shrimp and lobster rolls (yes, I had all 3), I prefer the heavier mayo at Pearl and Mary's. Plus, given it's location on the Lower East Side, it's not exactly as convenient as Pearl and Mary's for me. So I probably won't be heading back soon. One plus, though - Luke's is cheaper than Pearl or Mary's, if you're willing to go to the effort of getting there and willing to forego the comfort of table service. Also, be warned they don't have a beer or liquor license.

                  4 Replies
                  1. re: edwardspk

                    Luke's Lobster is technically part of the East Village, and from what my Maine friends tell me, lots of mayo is not the traditional Maine prep.

                    1. re: kathryn

                      That may be true. I wasn't trying to describe more mayo as more authentic to New England, just as my preference in a lobster roll.

                      1. re: kathryn

                        Every lobster roll ive had in Maine had mayo on it. In nova scotia they tend to mix crab and lobster together also with mayo. Moon cake uses no mayo and least expensive ive seen and the lobster is warm

                        1. re: foodwhisperer

                          There's some mayo on the Luke's roll but it's a very very small amount. The lobster is supposed to come to the forefront.

                    2. I read on Luke's website that it is only claw meat served in the bun (http://www.lukeslobster.com/a-lobster...) -- is that the case at most other places in the city? I usually get my lobster rolls at Pearl's and I think I recall some tail meat in there...