The men behind the successful string of urban seafood shacks Luke’s Lobster are working on a cook book. Ben Conniff, who partnered with Cape Elizabeth’s Luke Holden to launch the Maine-centric eateries in New York, Philly and D.C. in 2009, is scouring the coast and The County in search of “Real Maine Food.”
What is he finding?
“The story of farmers and fisherman cooking Maine ingredients, and what their day to day life is like,” said Conniff, 28. “Some recipes are from the farmers themselves, some will be from Maine chefs.”
Recipes from Holden and Conniff, such as lobster, crab and shrimp rolls and clam chowder, pepper the book, but the company’s genius is its brevity. Their love for Maine food compels them to see the big picture.
“We have no kitchens, it’s like a deli, we cook all our lobster in Saco,” said Conniff. “It’s simple, but you don’t need much when you have the best ingredient on earth.”