clock menu more-arrow no yes mobile

Filed under:

A Look At Luke's Lobster's UES Expansion, Opening Today

[Horine, 5/26/10]

Tonight at 6 PM, the Upper East Side will get a taste of what East Villagers have been going nuts over for the past 10 months. Luke's Lobster, the tiny lobster roll shack helmed by a 26 year-old former banker, expands to a larger space, the former Etats Unis space, on East 81st Street. They'll offer more room for seating and a slightly extended menu. It includes rolls, tails, claws, chowders, and bisques, and soon enough fries, fried shrimp, clam bellies, and wine and beer. See the full menu below.

Seafood Schooner
Large Maine seafood roll, a Maine Root soda, Miss Vickie’s chips and a pickle
lobster – 16 crab – 11 shrimp - 9

Taste of Maine - 20
Small lobster, crab & shrimp rolls, a Maine Root soda, a pair of Empress crab
claws and Miss Vickie’s chips

Noah's Ark - 38
A meal of biblical proportions, perfect for any twosome! Pairs of small lobster,
crab, and shrimp rolls, Empress crab claws, chips and drinks

Chowders & Bisques
Rich and creamy soups, made with fresh Maine seafood from Luke’s family
seafood business in Portland, Maine

Maine Lobster Bisque – 7.50, 9

New England Clam Chowder – 5.50, 7

A La Carte Seafood Rolls
lobster – 14
crab – 9
shrimp - 7
Split-Cooked Lobster Tails – 15
Looking for some tail? Three half-tails of delectable lobster meat
Empress Crab Claws – 4 claws for 5
Get your paws on these claws, guaranteed to "empress" your taste buds!
Gifford’s Ice Cream – 2.75 / 3.50 / 4.25
Award-winning ice cream, straight from Maine! We have Lobster Tracks, Old-
Fashioned Vanilla, Sweet Maine Blueberry and Chocolate Lover’s Chocolate!
And coming soon to the Upper East Side?
Maine Microbrews! Wine! French Fries!
Fried Shrimp and Fried Clams!
An age-old Maine recipe, served with tartar sauce!

Luke's Lobster

93 East 7th Street, New York, NY 10009 Visit Website

Luke's Lobster UES

242 East 81st St., New York, NY

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world