On brisk and foggy mornings off Vinalhaven Island, burly lobstermen in bright yellow Grundens break a sweat to snare Maine’s best catch. . .

Hauled in from the open seas, the Maine lobsters are taken from the dock to Luke’s family seafood business. In just hours, the frisky pinchers are steamed, picked, and individually wrapped before they’re sent south to Luke’s Lobster in New York’s East Village.  Each plastic bag contains 4 ounces of pure, unadulterated lobster meat from 5 or 6 unlucky lobster claws (yep, it takes that many lobsters for each roll!).  The lobster meat is sealed in these air-tight bags to lock in that fresh-from-the-ocean taste and to prevent contamination.  Throughout the 315-mile trek from Maine to Manhattan, the lobster meat remains in pristine condition, having last touched Maine air.  The result is a deliciously fresh lobster roll that allows you to truly taste Maine at its best.  Luke just wouldn’t have it any other way.

So when you walk up to the shingled counter at Luke’s and admire the buoys and traps, remember the lobster tale and remember the lobstermen.  And when you walk away, remember the taste of Maine.  Although we doubt you’ll ever forget it.