Fresh seafood.
No apologies.

From a Boston dock to the Back Mountain

Our story started with family—and one unforgettable lobster roll.

Back in November 2022, Michelle and I traveled to Boston for a family get-together with my long-lost sister, Chris, her husband, Doug, and their children. Chris was adopted at birth, and I grew up as an only child. After our mother passed away and Pennsylvania unsealed its adoption records, she tracked me down. We had found each other about seven years earlier, and this trip gave us the chance to spend time together in the place where she grew up.

While Chris showed us around, we landed at Quincy Market near Faneuil Hall and stopped at Boston Lobstah Company. Michelle and I each ordered a lobster roll, then sat by the dock with Chris and Doug to eat. It was Michelle’s first lobster roll, and we both loved every bite.

We already knew the food-truck life from running a successful french fry, street taco and mac & cheese truck. On the drive home, we kept talking about that lobster roll—and how Northeastern Pennsylvania deserved one that was just as good. Between November and February, we found our suppliers, developed the recipes, wrapped the truck, incorporated the company and built Wicked Pissah from the ground up. On a very cold day in February 2023, we opened the window for the first time. The response was incredible, and it has grown ever since.

Today, we run two food trucks and share the road with more than 13,000 Facebook followers from our area. Our mission is simple: bring the absolute best sustainable Maine lobster to the people of NEPA. Every six to eight weeks, depending on the season, we make the trip to Maine to pick up lobster from a small supplier dedicated to local fishermen working the rugged Maine coast. We’re proud of those relationships, proud of our ingredients and proud of everything we serve.

We do things a little differently. Our lobster is poached in Kate’s Maine butter, then finished with beurre monté for a larger-than-life butter experience. It is gently seasoned and piled into a butter-toasted, New England-style split-top brioche roll. Our soups, mac & cheese and nearly everything else on the menu are made from scratch.

Most of all, we put our whole heart and soul into the customer experience. We cherish the people who visit our trucks and treat every one of them like a special guest. We want every lobster roll to be delicious, generous and true to where it came from.