Deluxe Maine Lobster Pot Pies

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Each Lobster Pot Pie serves one person

Includes Le Creuset ramekins

The dish that made the Kennebunk Inn famous and was featured on “The Best Thing I Ever Ate,” this ready-to-bake kit comes with everything you need to make the Academe’s signature dish, including the same Le Creuset ramekins used in the restaurant. Follow the can’t-mess-it-up instructions for New England comfort food at home.

See detailed preparation instructions below

Ships Tuesday through Friday via overnight service
Order by Wednesday at 5:00 PM (ET) for delivery by Friday

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Lynn
Galveston, TX
Posted on 02/22/2018

My husband and I had visited with Kennebunk Inn a couple of years ago and had the lobster pot pie. It was amazing then and it was a wonderful treat for my husband and I for Valentines day. It was very easy, All I had to do was heat it up and pop the pastry in the oven… Delicious

Storage & Care:

Lobster meat can be kept refrigerated and consumed within 4 days or frozen for one month. Puff pastry and pizza shell can be frozen for one month and should be kept frozen until needed. Sea-salt compound butter, brioche hot dog rolls and pot pie filling can be frozen for one month and thawed in the refrigerator overnight.

Preparation:

<br> This Lobster Pot Pie kit includes the following: The pot pie filling with fresh picked Maine lobster (tail, knuckle, and claw meat), potatoes, corn and peas all in a sealed pouch; and handcrafted puff pastry lids on sealed foil trays .
<br> All items should be kept refrigerated until ready to bake and put together. If the pot pie filling has been frozen and thawed overnight, refer to cooking option two. If pot pie base has separated then whisk mixture together. <br> Cooking: <br> Puff Pastry - Preheat oven to 400∞ put puff pastry lids in oven on a greased tray. Bake for 6-10 minutes until puffed & golden brown. <br> Pot Pie Filling: <br> Option one: To heat the pot pie filling place the sealed bag in simmering water, for eight minutes until warmed through, or; <br> Option two: Cut bag open and pour the pot pie filling into a saute pan on the stove over medium heat. Heat filling until it begins to boil and thicken. <br> Plating: Pour the pot pie filling into warmed ramekins (or individual serving dishes); top with the puff pastry. Serve immediately.