87 Sussex, the Jersey City restaurant helmed by Executive Chef Brian Walter, is turning its French-inspired, globally influenced menu toward lobster for a single-night Lobster Night on Saturday, July 25.
The restaurant, known for pairing classic French technique with seasonal ingredients and bold global flavors, is serving whole Maine lobsters cooked to order in three sizes for the occasion. Seating for the event begins at 6 p.m.
Lobster Night Menu
Diners choose their preferred size of lobster. That price includes the rest of the meal.
- 1.5-Pound Maine Lobster – $75
- 2-Pound Maine Lobster – $95
- 3-Pound Maine Lobster – $120
Each lobster comes with a choice of one appetizer. 87 Sussex is offering a variety of creative and classic dishes, like spicy lobster spring rolls with orange honey sauce, lobster bisque finished with a VS brandy and Pernod, a lobster cocktail with crispy daikon radish, mango, Bibb lettuce and truffle vinaigrette, colossal lump crab cakes with Ritz crackers and saffron hollandaise, or a Cape Cod salad with butter lettuce, toasted walnuts, lady apples, heirloom grape tomato, Maytag blue cheese and a creamy Old Bay vinaigrette.
Diners looking to add to the meal have several ways to do it. The raw bar offers oysters and shrimp du jour at $4.50 per piece, while sides include NJ summer corn, butter-poached Yukon Gold potato, grilled asparagus, summer vegetables, string bean almondine and truffled mac and cheese.
For those who want to dress up the lobster itself, 87 Sussex offers four enhancement styles: a Turf option with a 14-ounce prime New York strip, a Newburg preparation with cognac, sherry and butter sauce, an Oscar style with crab meat, asparagus and creamy hollandaise, and a Thermidor finish with brandy, creamy gruyere cheese sauce, garlic bread crumbs and clarified butter.
87 Sussex says the 2-pound and 3-pound lobsters are moving quickly. Book now to guarantee your pick.
Reservations can be made here.
Tom is a lifelong New Jersey resident, Rutgers and FDU alumni and the publisher of The Digest.
