Lobster Mac & Cheese
- Product Information
- Ships Frozen
- All Natural
2010 Winner for "Outstanding Frozen Savory" International Fancy Food Show.
Featured on Throwdown! with Bobby Flay.
This is not your grandmother's mac & cheese! This remarkable dish has astounding richness and flavor. Shell pasta enveloped in creamy mascarpone-cheddar sauce with sweet chunks of Maine lobster. All this is topped with a crunchy mix of panko bread crumbs, herbed butter, lemon zest and parmesan cheese. This double award-winner is a gourmet comfort food without equal.
You Will Receive:
Two servings (9 oz each)
Preparation Instructions: Keep frozen until ready to use. Thaw in refrigerator overnight or for several hours. (Alternate thawing method: Remove plastic wrap. Microwave on defrost setting for 5 minutes.) Pre-heat oven to 350°. Remove plastic wrap and place on baking sheet. Bake for 20-25 minutes or until bubbly.
Ingredients: Pasta (semolina, niacin, iron, thiamine mononitrate, riboflavin, folic acid), cream, lobster, mascarpone cheese (pasteurized milk and cream, citric acid), Panko bread crumbs (wheat flour, water, yeast, dextrose, salt), butter (cream, salt), cheddar cheese (milk, enzymes, salt), shallots, wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), olive oil, salt, Parmesan cheese (milk, salt, rennet), parsley, chives, lemon zest, white pepper. Contains: shellfish (lobster), milk, wheat. Made in a facility that uses: tree nuts, soy, egg, fish. May contain shell fragments.
Nutritional Information: Serving size: 1 helping (255g). Servings per container: 2. Calories: 680. Calories from fat: 410. Total fat: 46g. Saturated fat: 26g. Trans fat: 0g. Cholesterol: 200mg. Sodium: 1220mg. Total carbohydrate: 43g. Dietary fiber: 2g. Sugars: 4g. Protein: 24g.
Shelf Life: Please refrigerate or freeze upon receipt. Refrigerated shelf life is 4 days. Frozen shelf life is 9 months.
Port Clyde, Maine is a classic Maine fishing village devoted chiefly to lobstering. Near its wharves, Port Clyde boasts a general store, shops, art galleries and restaurants. It is also where one can catch the daily ferry to Monhegan Island. In the 1800s Port Clyde was known for canning seafood and you can still buy sardines with the Port Clyde label.