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