With great excitement, I discovered that Luke's Lobster, a lobster roll shack in the East Village known for serving one of Manhattan's least expensive lobster rolls, is opening a larger restaurant just a short walk south of my apartment. It is rare that a restaurant that is both newsworthy and wallet-friendly opens on the Upper East Side, so I am eagerly counting down the days until Luke's arrival. Nonetheless, Significant Eater and I could not resist a recent craving for buttery seafood served in a toasted hot dog bun, so we decided to make Luke's shrimp rolls at home, thanks to this recipe from New York magazine. All the credit for the shrimp rolls goes to Significant Eater, who briefly earned the slightly more functional but no more lovable name of Significant Cook for making these beauties. She had the great idea to top each roll with a dash of Old Bay Seasoning, which we are pretty sure is done at the restaurant but is omitted from the recipe. For one night only, my studio turned into a seafood shack... well maybe not quite that big.