The Bowdoin Daily Sun reports the opening of a Luke’s Lobster branch in D.C. by Bryan Holden ’07. Luke’s Lobster was started by Bryan’s brother (Luke) and the family affair still serves only fresh Maine lobster caught by Papa Holden.
Here’s a mouthwatering description of the goods: The seafood is served *chilled* atop a buttered and toasted New England-style, split-top bun with a swipe of mayo, a sprinkle of lemon butter and a dash of secret spices.
In today’s society many would remain unswayed by the above picture of 1/4 pound of lobster meat drizzled with butter. That is why marketing strategy is KEY.