Houston Chronicle savors Lobster Pot Pies
Houston Chronicle savors Lobster Pot Pies Lobster Pot Pies- Worth Every Clam By: Janice Schindeler Houston Chronicle, February 4, 2004 It's surely an indulgence, but go ahead. You're worth it.Savor the luxurious, silken richness of a Pemaquid Point Lobster Pot Pie. If you're the selfish type, you can taste the shellfish pies four times over. Or you can impress a few friends. In this class act, a quartet of ceramic ramekins are packed with chunks of lobster and a sprightly sherry cream sauce, topped with an ethereal, buttery puff-pastry crust and garnished with, of course, a wee crusty lobster.Sent forth from Cundy's Harbor, Maine's oldest commercial lobstering village, to the frozen-food section of Rice Epicurean Markets, Hancock Gourmet Lobster Co. does things the old-fashioned way, in small artisan batches, using only premium ingredients to produce its award-winning pot pies.Don't take my world for it: the judges at the Summer 2003 National Fancy Food Show declared Hancock Gourmet Lobster Co.'s Pemaquid Point Lobster Pot Pies outstanding. Not cheap, but worthy of the price.