About Us (iBec)
Luke's Lobster first opened its doors in the East Village in 2009. We now bring traceable, sustainable seafood to guests across the country. We work directly with fishermen to hand pick the best seafood, bring it straight to our own seafood company and then ship directly to our shacks. Cutting out the middleman means better tasting lobster, crab and shrimp for you to enjoy and a fairer price for our fishermen.
Skimming the Surface: A Guide to Our Sustainable Seafood Practices
Maine has both minimum and maximum size restrictions for lobsters that can be caught.
Lobstermen throw back female lobsters bearing eggs, and put a v-shaped notch in the lobster's tail. If that lobster is ever caught again without eggs, it cannot be kept, as it is marked as a fertile breeder.
Lobster traps are required to have juvenile vents, so small lobsters can come and go to get their free lunch without risking becoming lunch themselves at the hands (claws) of a larger lobster.