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SUMMARY:Make a World-Famous Luke's Lobster Roll
DESCRIPTION:Register for event >\nEvent capacity: 40 \nSuggested donation supporting the university’s COVID-19 response and student financial aid: $35 \nLearn how to make Luke’s Lobster’s famous lobster with Luke Holden (B’07) himself! Founder and CEO of Luke’s Lobster and 3rd generation lobsterman\, Holden will talk through the Luke’s Lobster story\, everything you need to know about lobsters\, and he will do a live lobster roll making demonstration so you can experience the magic at home! \nWhat you’ll need\n\nOrder Lobster Roll Bundle for 4 * from Luke’s Lobster to have the kit delivered to you. Orders ship Monday – Friday and orders will be received shortly after the order is placed. If you get your order early\, please keep the lobster meat and buns in the freezer and bring them out to the fridge the day before the event. The last day for ordering in time for this session is Monday\, August 24.\nPick up a Lobster Roll bundle at your local Whole Foods freezer section\nGrab your own ingredients: one pound lobster meat\, your choice of seasoning and split-top buns\n\n*Make sure you also have butter\, lemon and mayonnaise on hand (these ingredients are not included in the bundle). \n\n\n\n  \n\n  \nHost bio\n \nLuke Holden (B’07) grew up in Cape Elizabeth\, Maine – a third-generation lobsterman who started learning the trade at age 13. After attending Georgetown and beginning an investment banking career on Wall Street\, Luke was disappointed to find that every lobster roll available in New York was overpriced\, drowning in mayo\, and diluted with celery. He craved a real Maine-style roll and simply couldn’t find one. Holden saw an opportunity to bring a casual seafood spot\, like the homegrown lobster shacks of his childhood\, to New York’s culinary landscape. In 2009\, he decided to harness his passion for excellent seafood and his family’s 40-plus years in the Maine lobster industry to open the first Luke’s Lobster in the East Village with his dad Jeff\, a lobster processor\, and Ben Conniff. To keep up with demand\, Holden and partners opened Luke’s Lobster’s own seafood processing facility in 2012. The complete vertical integration ensures every lobster served at Luke’s Lobster is handled with care and kept pristine. \nAbout Luke’s Lobster\nLuke’s Lobster first opened its doors in the East Village in 2009 and now brings traceable\, sustainable seafood to guests across the country. They work directly with fishermen to hand pick the best seafood\, bring it straight to their own seafood company\, and then ship directly to the shacks. Cutting out the middleman means better tasting lobster\, crab\, and shrimp and a fairer price for the fishermen. Luke’s Lobster donates a portion of its proceeds to The Ocean Foundation and the Island Institute\, helping preserve Maine’s fishing communities and the sustainability of our oceans. In 2018\, Luke’s Lobster furthered its commitment to sustainability and socially conscious business practices by becoming a certified B Corporation®.
URL:https://90days.georgetown.edu/event/make-a-world-famous-lukes-lobster-roll/
LOCATION:Virtual via Zoom
CATEGORIES:Cooking & Beverages
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