The Maine lobster fishery is one of the most sustainable in the world. . .

Maine's lobstermen are bound by stricter regulations than their neighbors in terms of the number of traps they can set, the size of the lobsters they can take, and the means by which they can fish. This keeps lobster populations robust and healthy. But the meat in most New York lobster rolls changes hands so many times you can’t tell where or when it was caught. That means you could be plucking lobsters from exhausted, polluted fisheries, and getting meat that's past its prime.

Portland Shellfish gets its lobster directly from the Maine docks and ships it straight to Luke’s Lobster, so your server can trace your roll back to the very harbor where the lobster was caught. If your first bite brings to mind an old lobster boat steaming through the morning fog off of Vinalhaven Island, it’s because that’s exactly what happened just hours before.