Luke’s Lobster was born out of the dream of Maine native and third-generation lobsterman Luke Holden to bring the quality, affordable lobster rolls of his youth to the big city. After meeting business partner Ben Conniff on Craigslist (yes, Craigslist), the two twenty-somethings opened their first lobster shack in a 250 square foot space in NYC’s East Village in October 2009. Nearly a decade later Luke’s Lobster shacks can be found in ten states across the U.S., and in Japan and Taiwan. Luke’s has two locations in Philadelphia, one in Rittenhouse at 130 S. 17th Street and one in Market East at 17 S. 11th Street.
As part of its mission to serve the best tasting seafood, sourced responsibly, Luke’s Lobster also built a state-of-the-art seafood facility in Saco, Maine, that allows the company to not only buy lobsters directly from fishermen at the dock but immediately steam, pick, and send them to its shacks to ensure perfect flavor and texture with every bite and transparent sourcing detail for its guests. In 2018, Luke & Ben furthered their growing seafood company’s commitment to sustainability and socially conscious business practices by becoming a certified B Corporation®, reflecting Luke’s Lobster’s deep devotion to each of its communities, its family of teammates, and the environment.
News and Awards:
Most Popular Seafood Restaurant in Pennsylvania according to renowned food writer Colman Andrews on msn.com!
Inc. Magazine: How the Founders of Luke's Lobster turned an Urban Seafood Shack into a $60M Empire
Named Supplier of the Year by Whole Foods Market
The New York Times: A Restaurant's Sales Pitch: Know Your Lobster