Sautéed onions, carrots, potatoes, and peas in a creamy, decadent lobster bisque sauce, and topped with puff pastry. Featuring Campbell's® Culinary Reserve Lobster Bisque with Sherry.
- Total time:
- Serving size:
SERVING (1-1/2 CUPS; 1 #4 + 1 #8 SCOOP)
|
Ingredient
|
Weight
|
Measure
|
|
butter , melted |
|
0.25 cup |
|
garlic , peeled, sliced |
|
1 tbsp. |
|
carrot , peeled, diced 1/4-inch |
17.000 oz. |
3 cup |
|
onion , diced 1/4-inch |
7.000 oz. |
2 cup |
|
potato , peeled, diced |
21.000 oz. |
4 cup |
|
dried thyme , leaves, crushed |
|
2 tbsp. |
|
kosher salt |
|
0.5 tsp. |
|
black pepper , ground |
|
0.25 tsp. |
|
Campbell's® Culinary Reserve Lobster Bisque with Sherry , 4 lb pouch |
|
1 ea. |
|
frozen peas |
10.000 oz. |
2 cup |
|
chives , diced |
|
2 tbsp. |
|
Pepperidge Farm® Puff Pastry Squares |
|
12 ea. |
1. In a large sauce pot, heat butter over medium heat. Add garlic and lightly brown.
2. Add carrot, onions and potatoes. Cook for 3-4 minutes on medium heat.
3. Add thyme, salt and pepper. Cook for additional 4-5 minutes.
4. Add Campbell's® Culinary Reserve Lobster Bisque with Sherry. Simmer for 15 minutes on low heat to reduce slightly.
5. Add peas, chives and lobster. Simmer for additional 3-4 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
6. Bake puff pastry in 350° F oven according to package directions. Set aside.
CCP: Hold for hot service at 140°F or higher until needed.
7. To Serve: Using 1- #4 scoop and 1-#8 scoop, portion 1 1/2 cups in a large ramekin. Top with pre-baked puff pastry. Serve immediately.
Sautéed onions, carrots, potatoes, and peas in a creamy, decadent lobster bisque sauce, and topped with puff pastry. Featuring Campbell's® Culinary Reserve Lobster Bisque with Sherry.
- Total time:
- Serving size:
SERVING (1-1/2 CUPS; 1 #4 + 1 #8 SCOOP)
|
Ingredient
|
Weight
|
Measure
|
|
butter , melted |
|
0.25 cup |
|
garlic , peeled, sliced |
|
1 tbsp. |
|
carrot , peeled, diced 1/4-inch |
17.000 oz. |
3 cup |
|
onion , diced 1/4-inch |
7.000 oz. |
2 cup |
|
potato , peeled, diced |
21.000 oz. |
4 cup |
|
dried thyme , leaves, crushed |
|
2 tbsp. |
|
kosher salt |
|
0.5 tsp. |
|
black pepper , ground |
|
0.25 tsp. |
|
Campbell's® Culinary Reserve Lobster Bisque with Sherry , 4 lb pouch |
|
1 ea. |
|
frozen peas |
10.000 oz. |
2 cup |
|
chives , diced |
|
2 tbsp. |
|
Pepperidge Farm® Puff Pastry Squares |
|
12 ea. |
1. In a large sauce pot, heat butter over medium heat. Add garlic and lightly brown.
2. Add carrot, onions and potatoes. Cook for 3-4 minutes on medium heat.
3. Add thyme, salt and pepper. Cook for additional 4-5 minutes.
4. Add Campbell's® Culinary Reserve Lobster Bisque with Sherry. Simmer for 15 minutes on low heat to reduce slightly.
5. Add peas, chives and lobster. Simmer for additional 3-4 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
6. Bake puff pastry in 350° F oven according to package directions. Set aside.
CCP: Hold for hot service at 140°F or higher until needed.
7. To Serve: Using 1- #4 scoop and 1-#8 scoop, portion 1 1/2 cups in a large ramekin. Top with pre-baked puff pastry. Serve immediately.
