Alongside the price drops, Luke’s Lobster releases a warm version to their classic lobster roll in addition to two new flavours — Kombu Butter Lobster Roll and Mala Butter Lobster Roll.
Originally founded in New York City in 2009, Luke’s Lobster has made waves (wink) by providing an ethical yet delicious option for lobster rolls. After being brought to local shores through a casual dining outlet at Shaw mid-2020, it has since opened two other outlets, one at Jewel and the other at Great World, with an upcoming location opening at Mandai Wildlife West. This affordable option for lobster rolls — especially now since they recently dropped their prices — has proven yet again to be a more than worthy spot for satisfying those seafood cravings.
If you have never tried lobster rolls, you might be surprised to know that it is traditionally served cold. The cold temperature allows for an authentic and fresh lobster taste, but changing customer demands have led to the eatery introducing a warm option to its permanent menu. The dish, which has the exact same ingredients as its cold counterpart — lobster, butter, a touch of lemon and a sprinkle of Luke’s secret seasoning — lets you experience the sweet lobster taste more distinctly. The warm toasted bread alongside the fat chunks of buttery lobster allowing for a more harmonious mouthful of flavour that feeds well to an Asian palette.
In addition to the warm lobster roll, Luke’s Lobster is also releasing two new seasonal flavours in collaboration with Atas Butter, inspired by local flavours, just in time for the celebration of Singapore’s birthday in August. This collaboration continues the restaurant’s Luke’s Goes Local campaign where they collaborated with local chefs and restaurants.
This time, they partnered with Atas Butter, a small-scale, cultured butter artisan run by former Silicon Valley engineer, Daryl Yeo, for their new Kombu Butter and Mala Butter lobster rolls which launches on August 1st.
While the pairing of lobster with local flavours might seem unexpected, both flavours manage to coexist without competition. The sweet lobster taste underlies the textural and mellow kelp flavour of the hand chopped kombu that, together, brings to mind the savoury allure of the ocean. While the mala flavour is kept mild so as to prevent from overwhelming the lobster, and there is sufficient heat that brings in the familiar throat burn that the spice is loved for. (On a side note, the lobster bisque, filled with large chunks of lobsters, is a must try on a rainy day.)
And you are able to have all this now at a reduced price thanks to the overall decrease of market prices for lobsters alongside the easing of Covid-19 measures — a change that reflects their commitment to providing transparent and sustainable seafood. “With the recent decrease in Maine lobster market prices, it is only right that our customers get to enjoy authentic Maine-style Lobster Rolls at market prices.” shares Vijay Pillai, CEO of Luke’s Lobster Singapore.
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