The Slopification of Lunch

Making a Maine lobster roll is a simple thing. Heat up the grill. Melt some butter in a split-top bun. Pack in a quarter pound of claw meat, a slap of mayo, and warm lemon butter, and mix in a proprietary seafood seasoning. In 2010, this was my routine. I worked at the original Luke’s Lobster location in New York City’s East Village. The shop was the size of a closet. Customers hung out at the counter.

➡️ Read the full article at Esquire

This excerpt is provided for informational purposes with a link to the original source. All rights belong to the original publisher.

As an Amazon Associate, we earn from qualifying purchases at no extra cost to you.