Preparation Instructions: Thaw in refrigerator for several hours or overnight. (Alternate thawing: Remove plastic wrap and lid. Microwave on Automatic Defrost for 10 minutes.) Pre-heat oven to 375°. Remove plastic wrap and/or lid. Bake on sheet pan for 35-40 minutes or until bubbly.

Port Clyde is a small fishing village located at the end of the St. George Peninsula. Port Clyde is considered to be the stepping off point for boats going to Monhegan Island, which has been a lobster plantation and art colony since the late 1800s. Ferries are available to visit other nearby islands, where you will likely see puffins, seals or perhaps even a whale along the way.

Ingredients: Cream (half and half), lobster, pasta (semolina [wheat], niacin, iron, thiamine, mononitrate, riboflavin, folic acid), mascarpone cheese (pasteurized milk and cream, citric acid), butter (cream, salt), cheddar cheese (milk, enzymes, salt), parmesan cheese (milk, salt, rennet), panko bread crumbs (wheat flour, water, yeast, dextrose, salt), wheat flour, shallots, olive oil, salt, garlic, white pepper, lemon zest, parsley, chives. Contains lobster, milk, wheat.

Nutritional Information: 6.5 ounces (184g). Calories: 430. Calories from fat: 250. Total fat: 29g. Saturated fat: 17g. Trans fat: 0g. Cholesterol: 120mg. Sodium: 750mg. Total carbohydrate: 26g. Dietary fiber: less than 1g. Sugars: less than 1g. Protein: 17g.

Shelf Life: Please refrigerate or freeze upon receipt. Refrigerated shelf-life is 4 days. Frozen shelf-life is 9 months.