It doesn’t take a master chef to make a great lobster roll; it takes great lobster. Luke Holden knows where to get the best stuff around. . .

Holden, 25, was born and raised in Cape Elizabeth, a small town on the coast of Maine.  He grew up lobstering, built his own skiff, and launched a lobster company while still in high school. When Luke moved to New York to work in finance, he was dismayed to see lobster rolls—drowning in mayo and diluted with celery—priced anywhere from $20-30. So he called up his dad, Jeff, who owns the Portland Shellfish seafood processing company. The father-son duo has built longstanding relationships with lobstermen, which earns them access to Maine’s best catch. That means Luke’s can bring top quality, fresh-from-the-harbor seafood rolls to the East Village for just $6-14, a fraction of the cost of a typical 4 oz. NYC roll.