ACC Hockey League

Luke Holden, former Georgetown Hockey player and Captain, recently opened a restaurant in Manhattan. If you are planning a trip to the big apple, don’t miss Luke’s Lobster in New York’s East Village. We’ve been assured that you’ll get a good table if you mention the ACCHL.

It doesn’t take a master chef to make a great lobster roll; it takes great lobster. Fortunately, Luke Holden knows where to get the best stuff around. He’s bringing top-quality, low-price lobster, crab, and shrimp rolls, along with crab claws, chowders and more to New York’s East Village at Luke’s Lobster.

Holden, 25, 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 and other fix-ins—priced anywhere from $20-30. So he called up his dad, Jeff, who owns the Portland Shellfish seafood processing company. The father-son duo have built longstanding relationships with lobstermen, which earns them access to Maine’s best catch. That means Luke’s can provide top-quality, fresh-from-the-harbor seafood rolls for just $6-14, a fraction of the cost of a typical 4 oz. NYC roll. Decked out in Down East style, Luke’s Lobster is like a trip to a Maine lobster shack without the airfare.

The Maine Ingredient
The Maine lobster industry is one of the most sustainable fisheries in the world. But the meat in most New York lobster rolls changes hands so many times you can’t tell where or when it was caught. Portland Shellfish gets its lobster directly from the docks and ships it straight to Luke’s Lobster, so your server can trace your roll back to the very harbor where the lobster was caught. If your first bite brings to mind an old lobster boat steaming through the morning fog off Vinalhaven Island, it’s because that’s exactly what happened just hours before.

Giving Back
The recession has hit lobstermen as hard as anyone, forcing them to sell their catch at rock-bottom prices. But that drop-off hasn’t been reflected on New York menus. At Luke’s Lobster you can enjoy Maine’s freshest seafood for a fair price and feel good about it, because the company will donate a portion of its profits to the Maine Lobstermen’s Association. You’re not just getting a healthy meal; you’re feeding a whole industry and allowing independent lobstermen to set their traps for another morning.

For media inquiries, e-mail lukeslobster@gmail.com or contact Ben Conniff, company president, at (860) 391-4123.