Bowen’s Wharf has a new addition: Luke’s Lobster.
Turns out what might be the littlest ‘restaurant’ in Newport is big on classic New England flavor. You ay already know this family-owned Maine seafood business, founded by third-generation lobsterman Luke Holden, as its gown to multiple locations since first opening its first tiny lobster roll shack in New York City in 2009. What’s made it so popular? The lobster rolls are known for cool heaping hunks of wild-caught Maine lobster meat that’s been sustainably sourced directly from fishermen the owners know and trust. With just a touch of mayo, the savory meat is comfortably tucked on a toasted, buttered New England-style split-top bun. But there’s more!🦀 Jonah crab roll served Maine-style: chilled with a swipe of mayo, lemon butter, and Luke’s Secret Seasoning
🍤 Shrimp roll also served Maine-style — and I heard it’s a winner.
🫐 And the menu includes their award-winning New England clam chowder, Cape Cod chips (naturally!) and beverages like their own blueberry lemonade (<- my rec).
The success of Luke’s Lobster restaurants inspired their direct ship business which offers fresh live lobsters, lobster roll kits, and lobster meat + tails. Check out this recipe for Baked Lobster Roll dip!
INGREDIENTS
1 lb. cooked lobster meat
1/2 cup mayonnaise
1 cup shredded Monterey Jack cheese
1/4 cup chives, snipped
1 Tbsp lemon juice
Salt + pepper
Crushed kettle-cooked potato chips, for topping, plus whole chips for serving
DIRECTIONS
Preheat the oven to 375
In a medium bowl, blend the mayonnaise, cheese, 1/4 cup chives, and lemon juice. Fold in the lobster and season with salt and pepper.
Add mixture into a shallow baking dish (could be a cast iron pan as well!)
Bake the dop for 15 minutes until hot and lightly browned on top. Top with crushed potato chips on top and serve with whole chips.
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