Luke's Lobster Weekender Box for 4
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Not eligible for shipping to CanadaThis Luke’s Lobster Weekender Box starts with everything you need to recreate four Luke’s rolls from the comfort of home; 1 pound of pre-cooked, best-in-class lobster knuckle and claw meat, Luke’s Secret Seasoning, and 4 New England-style, split-top buns. You’ll want to have mayo, butter, and lemon on hand to prepare the roll recipe. Also included in this box are Mac & Cheese, two six-ounce Fillet Mignons (because Surf & Turf!), and a whole Blueberry Pie for dessert!
Luke’s Lobster was founded by Luke Holden back in 2009, after years of fruitless searching for an authentic, high-quality Maine-style lobster roll in New York City. His father, Jeff, ran a seafood production business in Maine, so along with partner Ben Conniff, he started getting lobster right from the source and opened the first location of Luke’s Lobster in NYC’s East Village. The restaurant took off, and by 2013 they’d opened nine additional restaurants as well as their own seafood production facility in Saco, Maine. Even though Luke’s now has locations in 10 states as well as Japan and Singapore, it’s still a small, family-run business, fiercely committed to sourcing the freshest, highest-quality lobster on earth.
This package serves 4 people and includes
- Lobster Rolls (Makes 4 Rolls)
- Lobster Knuckle & Claw Meat (1 lb.)
- 4 Split-Top New England Style Buns
- Luke’s Seasoning (0.3 oz.)
- 4 Lobster Mac & Cheese Trays (each 8 oz.)
- 2 Fillet Mignon (each 6 oz.)
- 8" Blueberry Pie (32 oz.)
- Kit ships frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store lobster and buns in the refrigerator or in the freezer.
- Upon arrival, store seasoning at room temperature.
- Lobster lasts up to 6 days in the refrigerator or up to 18 months from the pack date that is indicated on the label.
- Buns last up to 1 week in the refrigerator or up to 6 months in the freezer.
- Steak can be refrigerated for up to 10 days once thawed.
- Pie lasts up to 4 days in the refrigerator or up to 3 months in the freezer.
To Serve
Lobster Rolls
- Thaw lobster and buns in the refrigerator overnight.
- In a small saucepan, melt butter (not included) over low heat.
- Remove from the heat and brush half a teaspoon of melted butter onto the outer sides of your buns, saving the rest of the butter for later.
- Heat a small pan over medium-low heat for 1 minute, then toast the buns in the pan until golden brown, 1 to 2 minutes per side.
- Remove the buns from the pan and place on a plate.
- Spread 1/2 teaspoon of mayonnaise (not included) on the inside of each bun.
- Fill each bun with a quarter pound of lobster meat.
- Reheat the remaining melted butter, if necessary, and add lemon juice (not included).
- Drizzle the warm lemon butter evenly over the lobster in each roll.
- Evenly sprinkle one pinch of Luke’s Seasoning on top of the rolls.
- Serve and enjoy!
Filet Mignon
- Use a cast iron skillet to sear the meat and lock-in the juices. Season steaks with kosher salt and pepper, and
preheat oven to 400 degrees. - Heat skillet over medium/medium-high heat, add olive oil and butter.
- Cook steaks for 2 minutes on each side spooning butter over them while they cook.
- Bake steaks for 6-10 minutes in the oven. A meat thermometer is the best way to determine doneness.
- Rare: 120-125° (about 4 minutes)
- Medium Rare: 130-135° (about 5-6 minutes)
- Medium: 140-145° (about 6-7 minutes)
- Medium Well: 150-155° (about 8-9 minutes)
- Well Done: 160° (about 10 minutes).
- Allow steak to rest for 5-10 minutes.
- Enjoy!
Lobster Mac & Cheese
- Preheat oven to 375°F.
- Remove frozen tray from box and remove the plastic cover.
- Cover tray with aluminum foil and place on a baking sheet.
- Heat in oven for 30 minutes.
- Remove foil from tray and continue to heat tray uncovered for 20 more minutes (or until internal temperature reaches 165°F).
- Serve and enjoy!
Blueberry Pie
- Preheat oven to 350°F.
- Warm pie for 20-30 minutes.
- Slice, serve and enjoy!
- Lobster Meat – Lobster, Water, Salt. Allergens: Crustacean Shellfish
- Seasoning – Spices, Celery Seed Powder, Sea Salt, Garlic Powder.
- Buns – Unbleached/ Unbromated Wheat Flour (Niacin, Iron, Ascorbic & Folic Acid, Thiamine, Riboflavin), (Water), (Salt, Sugar, Dextrose, Wheat Flour, Canola Oil, Calcium Phosophate, Lupine Flour, Silicon, Dioxide, Guar Gum, Malted Barley Flour, Distilled Monoglycerides, Wheat Gluten, Calcium Sulfate, Food Starch, Modified Sunflower Lecithin, Enzymes, Ascorbic Acid, Yeast) Dextrose, Water.
- Filt Mignon – Beef
- Lobster Mac & Cheese – Sauce (Light Cream, Mascarpone Cheese (Cow’s Cream, Skim Milk, Glucono Delta Lactone), Water, White Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes)), Lobster (Lobster, Water, Salt), Onion, Butter (Cream, Salt), Enriched Wheat Flour ([wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Cornstarch, Salt, Spices, Chives. Pasta: Water, Enriched Durum Semolina (Durum Semolina Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg Whites. Lobster: Lobster, Water, Salt. Breadcrumbs: Wheat Flour, Parmesan Cheese (Pasteurized Milk, Cultures, Enzymes, Salt), Olive Oil, Butter (Cream, Salt), Salt, Dehydrated Garlic, Sugar, Nonfat Milk, Yeast, Expeller Pressed Sunflower Oil, Dehydrated Lemon Peel, Spice, Dehydrated Parsley, Dehydrated Chives. Contains: Egg, Crustacean Shellfish (Lobster), Milk, Wheat
- Blueberry Pie – Filling (Maine Wild Blueberry, Sugar, Lemon Juice, Tapioca Flour, Cinnamon, Nutmeg), Pie Crust (Flour, Unsalted Butter, Salted Butter, Shortening, Sugar, Salt)
Allergens: Contains Wheat, Produced In A Facility Where Eggs Are Present
World-Class Lobster Rolls, Straight From the Gulf of Maine
World-Class Lobster Rolls, Straight From the Gulf of Maine
Founded by third generation lobstermen Luke Holden, Luke’s has been serving up their best-in-class, Maine-style lobster rolls to guests across the country since 2009. Luke’s father, Jeff Holden, held the first lobster production license in Maine so Luke has been sourcing premium, sustainable seafood and handling it with care for over a decade.
Since their opening day in NYC’s East Village, Luke's has opened 20 additional restaurants across the country, including their flagship restaurant on Portland Pier in Portland, Maine, as well as a seafood production company in Saco, Maine, where they pick, cook, and pack their seafood. Even though Luke’s now has locations in 10 states as well as Japan and Singapore, it’s still a small, family-run business, fiercely committed to sourcing the freshest, highest-quality lobster on earth, and as a Certified B Corp, they're dedicated to putting their people ahead of profits. And now, their signature lobster rolls, whoopie pies, lobster mac & cheese, lobster bisque, and more are being delivered straight from Maine to your doorstep!
