Meals & Beverages

RECIPES

MIXED SEAFOOD FETTUCCINE MADE WITH CAMPBELL’S® RESERVE LOBSTER BISQUE

Made With:

Product

Campbell’s® Reserve Frozen Ready to Eat Lobster Bisque with Sherry

Campbell's® Reserve® Lobster Bisque with Sherry

Made with tender pieces of lobster, fresh cream, real butter and laced with sherry, this bisque is an indulgent classic.

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Nutrition Facts
Serving Size
SERVING (1-#4+ 1-#8 SPOODLE; 1-1/2 CUPS)
Amount Per Serving
Calories 451
% Daily Value
Total Fat 22.3g
34%
Saturated Fat 6.4g
32%
Cholesterol 162mg
54%
Sodium 1268mg
53%
Total Carbohydrate 31.5g
11%
Dietary Fiber 1.4g
6%
Protein 28.7g
57%
Vitamin A 10%
Vitamin C 7%
Calcium 8%
Iron 15%
Total Time

60 min.

Serving & Size

SERVING (1-#4+ 1-#8 SPOODLE; 1-1/2 CUPS)

Yields

This rich, creamy and fully flavored Lobster Bisque sauce will elevate your next seafood dish to the next level with a velvety texture and smooth finish. It is made with our Reserve Lobster Bisque with Sherry Soup.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1-#4+ 1-#8 SPOODLE; 1-1/2 CUPS)
Amount Per Serving
Calories 451
% Daily Value
Total Fat 22.3g
34%
Saturated Fat 6.4g
32%
Cholesterol 162mg
54%
Sodium 1268mg
53%
Total Carbohydrate 31.5g
11%
Dietary Fiber 1.4g
6%
Protein 28.7g
57%
Vitamin A 10%
Vitamin C 7%
Calcium 8%
Iron 15%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 1  tsp.
shallot 3 oz. 1  cups
1. In large sauce pot, heat first listed amount of oil over medium-high heat. Add shallots. Sauté 1 minute.

2. Add mussels and clams. Steam for 3 minutes, or until all shells have opened. Remove from pot. Reserve.
 
Weight Measure
mussels, yield of edible meat from 1 medium mussel 24 
clams 24 
3. Wipe pot. Heat second listed amount of oil over medium- high heat.

4. Add shrimp, scallops, salt and pepper. Sauté for 2 minutes. Reserve.
 
Weight Measure
olive oil 1  tbsp.
shrimp, 21/25 count, peeld, deveined 48 
scallop, yield from 1 ounce raw 16 
Made With:

Product

Campbell’s® Reserve Frozen Ready to Eat Lobster Bisque with Sherry

Campbell's® Reserve® Lobster Bisque with Sherry

View Product
Campbell's® Reserve® Lobster Bisque with Sherry, 4 lb pouch 1  ea.
cooked fettuccine pasta, hot 6 1/2  cups
5. Using same pot, add Campbell's® Reserve Lobster Bisque. Simmer for 10 minutes on low heat. Add all reserved seafood. Continue to simmer for 3 minutes.

6. Pour mixture over warm fettuccini. Top with chives and warm oil.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

To Serve: Using 1-#4 and 1-#8 spoodle, portion 1-1/2 cups onto serving plate. Serve immediately.

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