The line for the Red Hook Lobster Pound Truck wrapped all the way around the block Thursday. (Photo: TBD Staff)

Here at TBD, we know a thing or two about launching a brand new endeavor amid a Twitter-fueled, hyped-up frenzy. So we were prepared to give the Red Hook Lobster Pound Truck, which at last arrived this afternoon at Farragut Square after so much anticipation, quite a bit of leeway on its first day. As it turned out, the lobster truck hardly needed our sympathies.

By 1 p.m., the line for lobster was at least 75-people deep, wrapping all the way around the corner and down the next block. Has there really been this much pent-up demand for lobster rolls in downtown D.C.?

Apparently.

"I'm willing to wait for an hour," says Valarie Chapman, who works nearby. "I grew up on the Gulf Coast, so I love seafood, and I love lobster rolls." Chapman, who we found toward the back of the line shortly after 1, was dealing with a bit of time crunch, though. She had a meeting to get to at 2 p.m., and was slightly worried she wouldn't be able to fork over her $15 for a coveted roll by then.

Not the case for Randy Rich, who claims his job allows him to take leisurely lunches. That flexibility, along with his passion for crustaceans, made the insanely long line seem like no big deal to him. "It's something about Cape Cod, and Boston and Maine and all those great places. It reminded me of that. I just love lobster rolls," Rich says.

Even Red Hook Lobster's Robyn Povich was surprised by the turnout. "I was expecting a line, but certainly not this long. It's been crazy, people have been willing to stand here for an hour and a half."

Povich says the lobster itself is driven down directly from Portland, Maine on a daily basis. "Nothing frozen, nothing shipped." The main problem she's worried about for the time being? Keeping up with demand. By about 1:30, she had already had to call back to the main kitchen to re-up on lobster.

"Hopefully, once we get the rhythm down and everyone knows where we are, we don't want you to have to wait more than 10 or 15 minutes," says Povich. "It's not the roll, it's the line."

Here are some photos submitted from Twitter users and on TBD of the line and the food: