Soon, Nialah will start selling plates on the weekends. “It became very popular. We got a food truck. But then we decided to get a building instead. “
Lou Lou’s is a take-out business, and not just because of the COVID-19 pandemic. “We have a couple of tables, but it’s more of a lunch area. It’s not really a dining room, ”said Nialah. “With a capacity of 50% we could sit like family.”
At the heart of the menu is cooked seafood. Customers can choose from shrimp, lobster tail, blue crab (when in season), snow crab legs, or clams. The plates include a boiled egg, corn on the cob, red potatoes, and smoked beef sausage. Prices range from $ 15 for the clams to $ 30 for the lobster or snow crab. A fried salmon fillet or salmon salad is also available for $ 15.
The cooked seafood comes with a choice of six sauces or spices: butter, lemon and garlic butter, Curry’s Original, sweet mango habanero, Old Bay seasoning or cocktail sauce.
Customers can add extra seafood to each plate as well as extra side dishes. Additional side dishes are pasta salad, house salad and mac ‘n’ cheese.
Nialah also makes a special version of Mac ‘n’ Cheese with crab ($ 10) – one of the most popular dishes Lou Lou sells. She uses blue crab meat with elbow macaroni, mozzarella, parmesan and cheddar cheese, as well as garlic and Old Bay spices.