Prolonging the taste of summer, a box arrives from Hancock Gourmet Lobster in Cundy's Harbor, Me., via overnight express. Inside is a feast: fresh lobster meat and split-top buns, enough for six lobster rolls. Hancock also ships lobster pot pies, left, with a creamy sauce, chunks of lobster and buttery pastry in ceramic ramekins.

I found the lobster meat for the rolls underdressed and added about a quarter cup of mayonnaise and some chopped celery. The lobster pot pies come frozen and need to be thawed overnight in the refrigerator before baking.

The lobster roll kit is $49.50, and four pot pies are $59.50 (plus shipping and handling in each case); (800) 552-0142 or www.hancockgourmetlobster.com.

Take old-fashioned macaroni and cheese, add chunks of lobster and this everyday food assumes cashmere quality comfort. Maine coast credentials suggest a summery dish. But Port Clyde Lobster Mac and Cheese, made by Hancock Gourmet Lobster in Cundys Harbor, Me., comes frozen and can be kept in the freezer to enjoy any time.

The standard package holds two generous nine-ounce casseroles, each a one-person indulgence, or perhaps a share. The instructions could use some fine-tuning: Thawing takes several hours longer in the refrigerator than the two to three it says on the box.

And unless your casserole is fully thawed, baking may require more than the 20 to 25 minutes suggested. Even when it is bubbling around the edges, make sure the center is hot by sliding a knife point into the middle, then touching it. The dish can be thawed but not baked in a microwave oven (it would toughen the lobster).

Lobster Mac and Cheese for two is $33.95; a larger casserole, two and a half pounds to serve six to eight, is $62, from hancockgourmetlobster.com