I tried Red Lobster's new Lobsterfest menu after its revamp. It's not the same chain I remember from 2 years ago.

Lobsterfest is Red Lobster's annual, limited-time menu event celebrating all things lobster.

A staple at the chain since the 1980s, the promotion features a lineup of lobster-focused dishes, from classic surf-and-turf combos to new items like seafood boils and pasta bakes.

This year's offer finishes at the end of April.

Options range from new additions like lobster pasta au gratin and crispy dragon teriyaki lobster to classic picks like Maine or rock lobster tails and lobster-and-shrimp linguini.

The menu also features splashier items, including a surf-and-turf special with a Maine lobster tail and a 6-ounce filet mignon steak ($57.98), and a lobster version of the chain's new seafood boils ($54.99).

The menu also includes longtime Red Lobster staples, like its cheesy lobster dip ($18.99), lobster flatbread ($19.99), and lobster-and-shrimp linguini ($32.99).

The you-pick-two version of the Create-Your-Own Lobster Lover's Dream costs $54.99, while three dishes cost $64.99.

I asked my server which items were the most popular on the Lobsterfest menu, and they said that while the linguini remains a favorite with guests, many people have also been trying the new items, like the fried teriyaki lobster and baked lobster pasta au gratin. I decided to follow their lead.

My Lobsterfest feast ($54.99) included the lobster pasta au gratin and crispy teriyaki lobster, coleslaw, and fries.

I also added a lobster-topped baked potato to my meal for an additional $8.49, excluding tax.

The pasta dish is only available for a limited time during Lobsterfest.

It's made with Maine and langostino lobster tossed with cavatappi pasta in a rich, cheesy lobster sauce, then topped with mozzarella and baked until golden brown.

The lobster pieces were tender and buttery, adding a subtle sweetness that complemented the dish.

Meanwhile, the cheesy sauce was perfectly gooey and indulgent, clinging to each curl of cavatappi and coating every bite in a smooth, savory finish.

The crispy Maine lobster tail was coated in a glossy, sweet-and-spicy teriyaki sauce that struck the perfect balance of savory and bold. It was also served inside a lobster tail, which meant the presentation equally matched the dish's decadent flavor.

The sticky, slightly spicy sauce clung to every piece of lobster for a punch of flavor that made it hard to stop eating.

The teriyaki sauce leaned heavily into Asian-inspired flavors — something that isn't exactly commonplace on the Red Lobster menu.

It's the kind of profile that feels intentional under Adamolekun, who previously led P.F. Chang's, a chain known for its punchy, crowd-pleasing sauces and Asian-inspired cuisine.

It added a bit of visual drama when it hit the table, making it stand out from the rest of the meal.

It also felt like a smart, practical touch — a creative way to reuse parts of the lobster that might otherwise be discarded.

The baked potato comes topped with Maine and langostino lobster meat and a creamy lobster beurre blanc sauce.

It is available for an additional cost as part of a meal or as a substitute for one of the chain's standard sides.

While the baked potato did cost extra, I thought it was well worth it. The potato practically melted in my mouth, as did the buttery, juicy lobster.

The sauce was slightly cheesy, adding a tangy flavor that brought the dish together.

I thought this item was a strong example of how Red Lobster is elevating its menu by serving rich flavors, high-quality ingredients, and more thoughtfully composed dishes as it tries to reposition itself and win back diners after exiting bankruptcy.

And it appears to be working. When I visited during lunchtime on a Friday afternoon, the dining room was heaving, filled with families, couples, and even a few solo diners.

When I asked one couple sitting close by why they'd chosen Red Lobster for lunch that day, they said because it was "consistent" and felt "slightly fancier compared to the average chain restaurant."

The meal I ordered came with two classic sides, with options like fries, coleslaw, hush puppies, mashed potatoes, and more.

The coleslaw brought a light, citrusy flavor that balanced my otherwise rich meal.

The fries were crispy and golden brown, tossed in a signature seasoning mix of salt, paprika, dehydrated onion, dehydrated garlic, and other spices.

While the chain has yet to release any numbers confirming its turnaround, anecdotally, I can say Red Lobster seems to be doing a lot of things right when it comes to bringing customers back through the doors.

I thought the food is of better quality than it was two years ago, prices are pretty reasonable — especially given the increased cost of seafood — and the chain appears to be experimenting with new and exciting menu innovation and value-focused initiatives, two facets that are proving successful for other casual-dining chains like Chili's.

The restaurant design and atmosphere have largely stayed the same, but Red Lobster plans to remodel its 545 locations. The renovation is expected to cost upward of $500,000 per restaurant and could take four to five years to complete, The Los Angeles Times reported.

I was also impressed by the serving sizes of all the items I ordered — they were more than enough to split between two people or take home half for leftovers, which I did.

I was thankful for that, especially as the final cost of my meal, including a soft drink, came to $71.27, before tax and tip.

Going out to eat at Red Lobster can cost more than at another casual-dining chain like Chili's or Applebee's, simply because seafood tends to be more expensive. However, I'll still be coming back for more.