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.
- Total time:
60 minutes
- Servings:
14
Ingredient |
Weight |
Measure |
---|
olive oil |
wtf
weight_quantity
|
1 tsp. |
shallot |
wtf
weight_quantity
3.
oz. |
1 cup |
mussels , yield of edible meat from 1 medium mussel |
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weight_quantity
|
24 |
clams |
wtf
weight_quantity
|
24 |
olive oil |
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weight_quantity
|
1 tbsp. |
shrimp , 21/25 count, peeld, deveined |
wtf
weight_quantity
|
48 |
scallop , yield from 1 ounce raw |
wtf
weight_quantity
|
16 |
Campbell's® Culinary Reserve Lobster Bisque with Sherry , 4 lb pouch |
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weight_quantity
|
1 ea. |
cooked fettuccine pasta , hot |
wtf
weight_quantity
|
6.5 cup |
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.
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.
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.
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.
-
Total time:
60 minutes
-
Servings:
14
Ingredient |
Weight |
Measure |
---|
olive oil | |
1 tsp. |
shallot |
3.0
oz. |
1 cup |
mussels , yield of edible meat from 1 medium mussel | |
24 |
clams | |
24 |
olive oil | |
1 tbsp. |
shrimp , 21/25 count, peeld, deveined | |
48 |
scallop , yield from 1 ounce raw | |
16 |
Campbell's® Culinary Reserve Lobster Bisque with Sherry , 4 lb pouch | |
1 ea. |
cooked fettuccine pasta , hot | |
6.5 cup |
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.
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.
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.