Urban Lobster Shack
The Urban Lobster Shack opened its first food truck late last month. We caught up with Susan Austin, owner of the restaurant, to talk about her new business on wheels, the truck design, and the challenges on managing a seafood business.
There are tons of lobster shops in the city. What distinguishes yours?
We were the first ones to come out with the market-price lobster roll and to make it much more accessible to the public. I'm also not a big fan of cold-lobster-meat pieces. When I order a lobster roll, I want a whole lobster. I've been cooking all my life, and I like to think of myself as a self-taught chef. And to me, there is a lot of love and care that's done when we're making a roll. It should be the best, and it should be accessible. That's why we have our price point.
You guys are constantly serving lobster rolls. How do you keep the seafood fresh?
We never produce too much. Everything is done in very small batches, and we work really fast. I never have anything left over at the end of the day. And in terms of our fries, we cut our fries as we need them. I believe that every part of the production process needs to be fresh from point A to point B. Nothing should be sitting around. We produce in very small batches.