The Bostonian is bringing a new experience of lobsters this January.

Mark Bannon, executive chef of The Bostonian, will be creating several mouthwatering new dishes. Daily lunch and dinner menu highlights include Boston lobster cake with crab roasted red pepper couli and lobster chowder with oyster ravioli starters. Moving on to the main course, you can take your pick of lobster pot pie with saffron risotto, sautéed lobster with clams, baby squid and dried shrimp and baked lobster with chanterelles and pancetta.

The restaurant’s Sunday Brunch menu will also tempt diners with an array of delicious lobster tapas. The many tasty choices here include lobster cakes with roast pepper salsa, lobster tartar with Oscteria caviar and lobster medallions with sun-dried tomato jelly and avocado pearls. Alternatively, why not sample the lobster mornay, scrambled eggs with lobster and sea urchin and lobster tempura with mango and chili jam?

The Bostonian's new lobster menu during its daily lunch, dinner and Sunday Brunch from 2 January ‘till end February, 2012.