It’s just the kind of embarrassment of riches that food trucks have brought that New Yorkers can fight over who has the better lobster roll truck. (It also says a lot about the migration of lobster rolls as a sandwich that besides finance guy Luke Holden’s lobster roll truck Nauti, he also now has five New York locations, and three in the Beltway.) Born and braised in Cape Elizabeth, a small town on the coast of Maine, Holden "grew up lobstering, built his own skiff, and launched a lobster company while still in high school."
These days, the lobsters are taken from the dock to Luke’s family seafood business Portland Shellfish. According to the Luke’s Lobster site, "In just hours, the frisky pinchers are steamed, picked, and individually wrapped before they’re sent south." Chilled lobster is served in a buttered and toasted split-top bun "with a swipe of mayo, a sprinkle of lemon butter, and a dash of our secret spices." You can order it without mayo, butter, and spices, too if you’d like, or opt for either the crab or shrimp roll, but this menu's move is the lobster roll.
Arthur Bovino is The Daily Meal's executive editor. Follow Arthur on Twitter.