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    While Longshot Lobsta is hard to miss on the streets—a bright, red food truck with a cartoon crustacean smiling on the side; it’s even harder to resist. 

    The menu is simple with three different types of lobster rolls, the traditional cold lobster tossed in mayo, celery and seasoning; Maine-style, tossed in Greek yogurt, celery and seasoning, and Connecticut style, served hot and dripping with melted butter. Two soups, clam chowder and lobster bisque. And  finally, flaky cheddar biscuits.  

    The result is delectable. 

    Longshot Lobsta had its first run on Black Friday of 2013, when owner Phillip Goldsborough decided to bring this North Eastern favorite down South—all inspired by a trip to New Jersey with his business partner, Rick Torres. 

    “I tasted one and was absolutely hooked,” Goldsborough said. 

    Goldsborough was a longtime restaurateur, having formerly owned Longshot Tavern in Clifton (hence the name Longshot Lobsta). 

    “I had sold my restaurant and property, and food trucks were just starting to catch on here, so we decided that it would be the way to go,” Goldsborough said. 

    The seafood and lobster used by Longshot Lobsta is sourced from Bluefin Seafood and Clearwater Seafood here in Louisville, allowing both for fresh taste and reasonable prices. Lobster rolls are $10 each. Soup and chowder is $4 per hearty bowl (with a cheddar biscuit included). There is a sandwich and soup combo for $12.

    If you can’t get enough of the biscuits, they sell a la carte for $1 each. And, remember, there really is no shame in taking $20 worth of biscuits to-go. And there is plenty of opportunity to do so: “We try to get out at least five days a week, and the response has been great,” Goldsborough said. 

    Longshot Lobsta’s Facebook page is updated daily to let lobster lovers know of their planned whereabouts—check them out tonight and tomorrow night at The Kentucky Shakespeare Festival. 

    Cover photo courtesy of Longshot Lobsta 

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    Ashlie Danielle Stevens's picture

    About Ashlie Danielle Stevens

    I am a freelance food, arts and culture writer. Among other publications, my work has appeared at The Atlantic’s CityLab, Eater, Slate, Salon, The Guardian, Hyperallergic and National Geographic’s food blog, The Plate.

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