We have been keeping it under wraps for a few months now but we are finally so excited to share that we were on The Today Show! It aired Friday Jul...
Read more
So you've placed your order for our whole live Maine lobsters. Now what?! Here we are going to break down exactly what to expect from order confirm...
Read more
As a seafood company, we are intrinsically linked to the ocean and the species that inhabit it. For World Oceans Day 2021 the theme is Life and Liv...
Read more
Spring in Maine is something of an anomaly. Unlike the rest of the country, which gets soft breezes and warm sunshine, Maine gets mud season, and...
Read more
Photo by Chris Cary When we started Luke’s Lobster in 2009, environmental sustainability was important to us. But we viewed our impact in narrow ...
Read more
Photo by Stacey Cramp Winter in Maine means lots of things. Cold fingers and toes, no daylight, ice, snow, and a myriad of other hardships Mainer...
Read more
Now that you’ve got the basics, it’s time for the deep dive into what B Corp values in each category look like in practice at Luke’s. Workers Trea...
Read more
Photo by Hannah McGowan Along with our friends at the Island Institute, we wanted to celebrate International Women's Day by highlighting a few of ...
Read more
March is B Corp Month, which means it’s a good time to answer the question that a lot of people are still asking: “What the heck is a Certified B ...
Read more
For many years in Maine, before lobster was preeminent, fishermen fished for lobster only seasonally (summer and fall) and had other species they ...
Read more
Monkfish isn’t winning any beauty contest as far as its appearance goes, but when it comes to versatility and sustainability, it’s right up there ...
Read more
By: Michael Twitty, culinary historian and author of, The Cooking Gene The American relationship with shellfish would not be the same without the ...
Read more
