Lobstah Night

Alyssa Langer, Dietetics and Journalism Student, Sargent College and College of Communication

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Do you think you know how to properly eat a lobster? If so, you’ll get to show off your skills this Tuesday at Lobster Night, one of the most popular dining events hosted annually by BU Dining.

And if you don’t know what to do with the bright red crustacean on the shiny silver platter in front of you, no need to fret! Since BU’s student population is so diverse, it is expected that many students have never had lobster before. Therefore, everyone will receive a paper place mat with step-by-step directions. To complete the experience, everyone will also receive a bib to protect their clothing, as well as a set of lobster crackers to help break through the shells.

BU Dining starts planning for this event during the summer. 7500 lobsters have been ordered for the occasion from North Coast Seafoods, a Boston based seafood distributor. The entire meal will be New England-themed, so in addition to the lobster, the menu includes boiled potatoes, local corn on the cob, drawn butter, brined chicken, roasted corn and red pepper crab bisque, local peach trifle, Maine blueberry cobbler, and apple cider. In addition to the special New England-themed menu, the usual vegan station, salad bar, soups, grill, and sandwich stations will be up and running.

Although lobsters are harvested year-round in Maine, the majority are caught  between late June and late December when the lobsters are most active, according to the Maine Lobster Council.

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Lobster night at BU dates back to the 80s. It started in the GSU with occasional lobster specials that went over really well, eventually “evolving into a large meal for everyone on campus,” said BU Dining Marketing Director Scott Rosario.

Although the menu seems more complicated than the typical day in the dining hall, Rosario reassures that preparation isn’t too much more complicated. Although it’s certainly a lot of lobsters to cook, there is a lot of batch cooking involved. This will be started a little before dinner and then continue throughout the dinner service.

Post-meal clean up is also a bit trickier, though it’s nothing the dining halls can’t handle. Rosario noted that they have to be particularly cautious of spilled drawn butter, which is very slippery. He says they will be prepared with extra mops and hot, soapy water.

You can enjoy lobster night knowing that it is a healthy source of protein! According to the Maine Lobster Council, it is high in protein, potassium, magnesium, calcium, phosphorus, iron, zinc, as well as vitamins A, B12, B6, niacin, and riboflavin.  It is low-calorie and has less total fat and cholesterol than beef, whole poached eggs, and chicken breast. That being said, drowning your lobster meat in drawn butter defeats this, so be sure to use the drawn butter minimally.

There are always “a lot of students who have never had lobster before,” said Rosario. BU has a diverse student population, and there are only so many from this region, so this will be the first time many have had it. Although getting through the shelled exterior can be intimidating, be brave and try it! What better way to get to know a new region than through its food? Either way, Rosario concluded, “It’s pretty entertaining watching someone who’s never had [lobster] before try to eat it.”

So mark your calendars—lobster Night will be taking place in the dining halls on Tuesday, September 17!

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