Keeping the Lobster but Losing the Gluten
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).