Maine Arrives in D.C.: An Inside Look at Luke’s Lobster

Luke’s Lobster opened at 624 E St. N.W. in in Penn Quarter on Thursday. “It was a function of me always wanting to share my passion for Maine and Luke’s concept with D.C.,” said owner Luke Holden, who graduated from Georgetown.

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Luke’s Lobster opened at 624 E St. N.W. in in Penn Quarter on Thursday. “It was a function of me always wanting to share my passion for Maine and Luke’s concept with D.C.,” said owner Luke Holden, who graduated from Georgetown.
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The restaurant is small and seating place limited. To the left, there's another table that lines the window -- and that's it. Holden said half of business comes from takeout orders.
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It’s the small details that contribute to the larger concept of the lobster shack. Notice the fabrics on the chairs show a lobster pattern. Also, the buoys hanging against the wall came from fisherman up in Maine that the restaurant does business with.
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Luke’s Lobster has three locations in New York City, with a fourth set to open June 2. Holden said no changes will be made to the D.C. menu as it’s “a concept that we’ve put a lot of effort into and that we’re real proud of.”
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Holden poses in the kitchen with the lobster roll, a fan favorite.
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A quarter pound of fresh lobster meat is stuffed in a top split bun, which is buttered on either sides and grilled to give the roll its golden-brown color.
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“It’s the feeling I would get if I was going to get a lobster roll in a small town on the coast of Maine,” Holden, who grew up as a fisherman, said of his restaurant.
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Fisherman in Maine used this trap on display to catch lobsters. (Pay no mind to the stuffed toy ostrich, and we'll all be happier.)
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Holden said the team is dedicated to promoting sustainability. The lobster is processed immediately after it’s brought ashore on the Maine docks and is then directly sent to the restaurant about three or four times a week.
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The team members show off their colorful "Luke's Lobster" tees.
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