First dibs: Luke’s Lobster celebrates first anniversary with new outlet & exciting local flavours

An anniversary for anything is always a reason for a celebration, and Luke’s Lobster is definitely on a roll (pun intended) with theirs—their signature lobster rolls have gone through a local makeover, along with the opening of a brand new shack in Great World City. I’m a firm believer in not fixing what ain’t broken, but this? I think I can get behind.

Fans of Luke’s Lobster can expect three new flavours in partnership with local chefs, all of whom specialise in various cuisines—Thevar‘s rendition is available until mid-October. You can catch Birds of a Feather‘s iteration after that, which runs all the way until mid-November, and finally, FatFuku‘s, which is still in the works for a Peranakan burst of flavour to end off 2021.

The first one I dug into was Luke’s x Thevar Curry Aioli Lobster Roll (S$30.50), which is available now until mid-October. This one reminded me of the sparklers that we all played with as kids on Chinese New Year—vibrant in appearance, with an endless burst of light, sparkling flavours. Hefty chunks of lobster claw and knuckle meat are coated in a sweet curry aioli, Xec Xev spices, and homemade roasted coconut chutney before it’s topped off with some shellfish oil for a seafood equivalent of a cherry on top.

These chunks of lobster are then wedged between buttered buns, after which showered with an irresistible combination of crispy fried shallots, baby coriander, fresh onions, tomatoes, and green chilli. The flavour lingered in my mouth like a wondrous reminder of the huge bite I took. It’s smoky, crunchy, briny, and encapsulates the heat and spice of Indian flavours that we Singaporeans love.

Let’s be real here—eating mala is practically a rite of passage for every Singaporean. Its distinctive piquant spice is hard to miss. Joining Luke’s Lobster and their anniversary celebration is Luke’s x Birds of a Feather Sichuan Mala Lobster Roll (S$30.50). Think freshly-thawed Maine lobsters elevated with the signature arsenal of Sichuan spices—Sichuan pepper oil, preserved mustard greens, soy sauce, black vinegar, lemon, preserved soybean paste, and finally finished off with Birds of a Feather’s signature red chilli oil.

That ingredients list is a mouthful, but it’s my advice to you to take a huge bite. The list might be long, but the flavours work together like a well-oiled machine without losing the edge of their individuality. The signature numbing sensation comes with more Sichuan peppercorn, chilli, and cumin powder in the seasoning, resulting in a roll that will envelop your tastebuds without destroying them in the slightest. As an ardent spice-lover, this didn’t give me the sharp zing of chilli that I was hoping for; but Luke’s Lobster has definitely made this accessible for those who can’t take spicy food.

If you’re like me and cannot get enough of the fragrant curry aioli or mala flavours, this collaboration includes a side of Curly Fries (S$9.50) that’ll come with side dips for you to truly treat yourself and celebrate Luke’s Lobster’s anniversary with them.

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