One of the things I love best about what I do as a food writer, is meeting people who have put their all into creating something that is both delicious and true to themselves. This of course, can come in all different types of restaurants, food trucks, products and experiences, and I have been lucky to participate in supporting many of my favorites.

Recently, I was introduced to one such project, which, although new to me, has been taking lobster roll fans by storm since 2009. Luke's Lobster, a seafood shack which first opened in New York's West Village, was introduced as Luke's way of bringing an affordable, top quality lobster roll to New York diners. His Maine-style lobster rolls are heavy on lobster meat and light on any extra seasoning, allowing for the unique, delicious taste of fresh seafood to shine.

Their little shack grew quickly in popularity and can now be found at 19 different locations (including their food truck), across 7 states and in Japan. Lucky for Bostonians, our very own Luke's Lobster opened up on Exeter street in Back Bay this past July. When you control the quality of your product every step of the way as Luke and his team do, opening new stores is a quick success without a compromise to quality. Of course, our proximity to Maine makes the Boston store the freshest of all:)

When I went in, the store had just added a new item to the menu, their tail and kale salad. For those who crave lobster but don't necessarily want it on a roll, this option is a perfectly light, yet hearty meal. A whole lobster tail, quinoa, chickpeas and pumpkin seeds are placed atop a bed of greens and kale and their house-made vinaigrette really makes the whole thing pop.

Whether you are getting a lobster, crab or shrimp roll, their lobster bisque, clam chowder or of course, their new tail and kale salad, you will feel like you are right by the sea. Luke and his hand picked team, many members of which are part of his family, bring forth the passion of fresh and sustainable seafood - and it shows in every bite:)