Ryan McCaskey brings back his famed lobster "pot pie" for winter at Acadia. (Photo: Acadia)
OK, so you've given up meat for Lent. Or you just need a break from all that heavy wild game and want to delve into something different.
Don't even think about consuming one of those super-dry fish sandwiches at the "golden arches." It's time to upgrade. And Acadia executive chef/partner Ryan McCaskey should certainly be able to make you happy with one of his most famous seafood dishes.
McCaskey's lobster "pot pie" first appeared on the now-shuttered Rushmore's menu when he was executive chef (now Vera). In its new life, it's more refined with locally sourced ingredients, which help the flavors pop. The Stonington lobster is surrounded by pommes Dauphine, arancini, black trumpet mushrooms and Thumbelina carrots in a rich bisque. The dish is crowned with a house-made sour cream pastry—which serves as the crust. It's $38.
If the price is a bit steep for you, McCaskey also uses the Stonington lobster in his lobster roll ($16). For ultra-freshness, the rolls are flown in daily from Maine. It comes with house-made salt/vinegar chips.
