Lincoln Tavern and Restaurant chefs Nick Dixon, Conor Seip and Tim Chatigny have rolled out a new weekly special – a Thursday night crawfish boil. In honor of the sunny season, they’re kissing ramen nights goodbye and boiling up the “mudbugs” instead. The crawfish are steamed with Maine beer and Old Bay then served with potatoes, sweet corn on the cob and smoked Andouille sausage – all for $20. In addition to the crawfish craziness, other southern surprises (like po boys) will be offered each week. You can book a table or get additional information by calling 617.765.8636. Or just swing by between 5:00-11:00pm on an upcoming Thursday for a little taste of Louisiana in Southie.