By Sandy Zimmerman (Photos by Sandy Zimmerman)
Luke’s Lobster, the Maine-bred seafood shack, invited me to taste the newest addition to their menu- the “Wild Blue Lobster Claws Salad” ($15).
With memories of all of the seafood delicacies I tasted at Luke’s opening a few months ago, I was thrilled to attend again.
You can watch them create your lobster salad step-by-step. The bowl is big enough to add a generous serving of crisp baby arugula, house-pickled wild main blueberries, shredded red cabbage, white beans and sprinkling of roasted sunflower seeds. Topping the salad Luke’s house made balsamic vinaigrette awakened the lobster.
The lobster tail weighs 4-5 ounces while the meat is from 2-3 ounces. This is a luxurious lunch or dinner that you can savor every bite!
At their opening, I tried Luke’s “Taste of Maine” Combination plate ($26) with ½ Lobster Roll, ½ Crab Roll, ½ Shrimp Roll and two Crab Claws. All my favorites, the finest selections of fresh seafood in one meal.
There’s also a choice of lobster Roll ($16.95), Crab Roll (13.95) or Shrimp Roll ($9.95). For couples or friends, try the Noah’s Ark for two ($50), double the “Taste of Maine’s” ingredients.
Eat at their small outdoor patio seating or take your selections home. They also offer catering services.
Luke’s Lobster is located on the Las Vegas Boulevard side of the Fashion Show Mall, 3200 Las Vegas Blvd., Suite #805. Free or valet parking. For information, (702)-866-6602.
Open: Sunday-Thursday: 10 am- 9 pm; Friday-Saturday: 10 am- 10 pm;
“How to Tackle Your Lobster Tail”:
Fork the fattest end of tail meat and pull away from the shell. Release the met into the wild of your salad. Cut slices of meat as you eat. Luke’s says, “This is a truly Maine salad”!
ABOUT LUKE’S LOBSTER
Luke’s Lobster launched in 2009 in the heart of NYC’s East Village. The vision of Luke Holden, Luke’s Lobster brings the sea to the city in a rustic, relaxed seafood shack setting that celebrates its founder’s native Maine.
Luke’s commitment to sustainably-sourced seafood with fresh lobster, crab and shrimp rolls, chowders and bisques.
Each morning lobstermen haul traps from the open seas, and the traps are taken from the dock to Luke’s seafood company, where we steam them, pick them, and pack the meat in protective bags, then send them south to Luke’s Lobster. Each bag contains a quarter-pound of pure lobster meat from 5 or 6 unlucky lobster claws (yep, it takes that many lobsters for each roll!).
Two-Time Winner of Tasting Table’s Lobster Roll Rumble and Luke’s has been featured on the Today Show, NY Times, Food Network, GQ and Forbes.
Award winning Syndicated Columnist Sandy Zimmerman Reviews Shows/ Restaurants/ travel/ cars/ health/ luxury and more. Sandy is talk show host of the Las Vegas Today Show programs and Discover the Ultimate Vacation travel specials. Suggest topics for articles or ask questions, please contact Sandy at (702)-731-6491. email@example.com