The Luke’s Lobster Wild Blue salad with arugula and pickled blueberries is peppery and tangy sweet, with a crunch from shreds of red cabbage and salted sunflower seeds, all topped with a halved lobster tail in the shell.
The Luke’s Lobster Wild Blue salad with arugula and pickled blueberries is peppery and tangy sweet, with a crunch from shreds of red cabbage and salted sunflower seeds, all topped with a halved lobster tail in the shell. Linda Bladholm
The Luke’s Lobster Wild Blue salad with arugula and pickled blueberries is peppery and tangy sweet, with a crunch from shreds of red cabbage and salted sunflower seeds, all topped with a halved lobster tail in the shell. Linda Bladholm

Maine lobster is what’s on the menu at this new, quick-stop restaurant in Brickell City Centre

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