The $23 Quarter Pounder: How We Serve Luxury Without the Markup
There is a weird misconception in the food world that if lobster is "cheap," there must be something wrong with it. You see it all over New Orleans: restaurants charging $34 or more for a roll, implying that the high price tag is part of the flavor profile.
At Rougarou Shuckers, we disagree. We believe a lobster roll should be a weekly ritual, not a once-a-year splurge.
That’s why we hold the line at $23.
The Math: Where Does Your Money Go?
We get asked a lot: "How is your roll $10 cheaper than the restaurant spots? Are you using less meat?"
The answer is absolutely not.
We use a full quarter-pound (4oz) of cold-water lobster in every single roll. That is the industry standard for a "jumbo" roll.
When you pay $34+ at a restaurant, you aren't paying for more lobster. You are paying for:
The white tablecloths.
The air conditioning.
The waitstaff.
The expensive real estate rent.
We strip all that away. We are a pop-up. We have burners, a tent, and low overhead. We pass those savings directly to you. You pay for the meat, not the seat.
Why We Serve "Connecticut Style"
Price isn't the only difference. It’s also about respecting the meat.
Most lobster rolls you find in the South are "Maine Style"—cold meat, tossed in mayonnaise, often with celery fillers.
We serve Connecticut Style.
The Temperature: Warm. We poach the meat right in front of you.
The Fat: Warm salted butter. No mayo.
The Bun: Split-top and toasted on the griddle.
We do this because cold mayo hides the flavor of the lobster. Warm butter highlights it. When you have a product this fresh, you don't need to cover it up.
The "Sold Out" Strategy
Our business model is built on volume, not markup.
By keeping the price at $23, we move through our inventory fast. This guarantees that every roll you eat is fresh. We don't have lobster sitting in the fridge for three days waiting for a high-paying customer. We buy it it , we sell it, we go home.
Catch the Pop-Up (or Book Your Own)
We are currently popping up every Saturday at Henry’s Uptown Bar on Magazine Street.
But we also bring the $23 experience to you.
Rougarou Shuckers is now booking Private Events. If you want to host a corporate lunch, a rehearsal dinner, or a backyard party that feels authentic and unpretentious, we bring the burners to you. It’s cheaper than traditional catering and way more fun to watch.
[Check the Residency Calendar] | [Inquire About Private Catering]
