Luke’s Lobster Weekender Box for 4

Everything Luke Holden would put on a Maine weekend table – for four: a pound of traceable knuckle and claw lobster meat for rolls, lobster mac and cheese, two filet mignons, and a whole wild Maine blueberry pie. Holden founded Luke’s in 2009 after leaving Wall Street to bring proper Maine lobster to the city; the company now sources directly from Maine fishermen through its own Saco processing facility. The weekend, sorted.

MORE DETAILS

This package serves 4 people and includes

• Lobster Rolls (Makes 4 Rolls)
  • Lobster Knuckle & Claw Meat (1 lb.)
  • 4 Split-Top New England Style Buns
  • Luke’s Seasoning (0.3 oz.)
• 4 Lobster Mac & Cheese Trays (each 8 oz.)
• 2 Fillet Mignon (each 6 oz.)
• 8″ Blueberry Pie (32 oz.)

INSTRUCTIONS / STORAGE

• Luke’s Lobster ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Kit ships frozen with dry ice.
• Dry ice may dissipate in transit, product may thaw.
• Do not remove dry ice with bare hands.
• Upon arrival, store lobster and buns in the refrigerator or in the freezer.
• Upon arrival, store seasoning at room temperature.
• Lobster lasts up to 6 days in the refrigerator or up to 18 months from the pack date that is indicated on the label.
• Buns last up to 1 week in the refrigerator or up to 6 months in the freezer.
• Steak can be refrigerated for up to 10 days once thawed.
• Pie lasts up to 4 days in the refrigerator or up to 3 months in the freezer.

To Serve

Lobster Rolls

• Thaw lobster and buns in the refrigerator overnight.
• In a small saucepan, melt butter (not included) over low heat.
• Remove from the heat and brush half a teaspoon of melted butter onto the outer sides of your buns, saving the rest of the butter for later.
• Heat a small pan over medium-low heat for 1 minute, then toast the buns in the pan until golden brown, 1 to 2 minutes per side.
• Remove the buns from the pan and place on a plate.
• Spread 1/2 teaspoon of mayonnaise (not included) on the inside of each bun.
• Fill each bun with a quarter pound of lobster meat.
• Reheat the remaining melted butter, if necessary, and add lemon juice (not included).
• Drizzle the warm lemon butter evenly over the lobster in each roll.
• Evenly sprinkle one pinch of Luke’s Seasoning on top of the rolls.
• Serve and enjoy!

Filet Mignon

• Use a cast iron skillet to sear the meat and lock-in the juices. Season steaks with kosher salt and pepper, and
  preheat oven to 400 degrees.
• Heat skillet over medium/medium-high heat, add olive oil and butter.
• Cook steaks for 2 minutes on each side spooning butter over them while they cook.
• Bake steaks for 6-10 minutes in the oven. A meat thermometer is the best way to determine doneness.
  • Rare: 120-125° (about 4 minutes)
  • Medium Rare: 130-135° (about 5-6 minutes)
  • Medium: 140-145° (about 6-7 minutes)
  • Medium Well: 150-155° (about 8-9 minutes)
  • Well Done: 160° (about 10 minutes).
• Allow steak to rest for 5-10 minutes.
• Enjoy!

Lobster Mac & Cheese

• Preheat oven to 375°F.
• Remove frozen tray from box and remove the plastic cover.
• Cover tray with aluminum foil and place on a baking sheet.
• Heat in oven for 30 minutes.
• Remove foil from tray and continue to heat tray uncovered for 20 more minutes (or until internal temperature reaches 165°F).
• Serve and enjoy!

Blueberry Pie

• Preheat oven to 350°F.
• Warm pie for 20-30 minutes.
• Slice, serve and enjoy!

Ingredients

• Lobster Meat – Lobster, Water, Salt. Allergens: Crustacean Shellfish
• Seasoning – Spices, Celery Seed Powder, Sea Salt, Garlic Powder.
• Buns – Unbleached/ Unbromated Wheat Flour (Niacin, Iron, Ascorbic & Folic Acid, Thiamine, Riboflavin), (Water), (Salt, Sugar, Dextrose, Wheat Flour, Canola Oil, Calcium Phosophate, Lupine Flour, Silicon, Dioxide, Guar Gum, Malted Barley Flour, Distilled Monoglycerides, Wheat Gluten, Calcium Sulfate, Food Starch, Modified Sunflower Lecithin, Enzymes, Ascorbic Acid, Yeast) Dextrose, Water.
• Filt Mignon – Beef
• Lobster Mac & Cheese – Sauce (Light Cream, Mascarpone Cheese (Cow’s Cream, Skim Milk, Glucono Delta Lactone), Water, White Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes)), Lobster (Lobster, Water, Salt), Onion, Butter (Cream, Salt), Enriched Wheat Flour ([wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Cornstarch, Salt, Spices, Chives. Pasta: Water, Enriched Durum Semolina (Durum Semolina Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Egg Whites. Lobster: Lobster, Water, Salt. Breadcrumbs: Wheat Flour, Parmesan Cheese (Pasteurized Milk, Cultures, Enzymes, Salt), Olive Oil, Butter (Cream, Salt), Salt, Dehydrated Garlic, Sugar, Nonfat Milk, Yeast, Expeller Pressed Sunflower Oil, Dehydrated Lemon Peel, Spice, Dehydrated Parsley, Dehydrated Chives. Contains: Egg, Crustacean Shellfish (Lobster), Milk, Wheat
• Blueberry Pie – Filling (Maine Wild Blueberry, Sugar, Lemon Juice, Tapioca Flour, Cinnamon, Nutmeg), Pie Crust (Flour, Unsalted Butter, Salted Butter, Shortening, Sugar, Salt)

Allergens: Contains Wheat, Produced In A Facility Where Eggs Are Present