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

mixed seafood fettuccine made with campbell’s® reserve lobster bisque

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 3.000 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.

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 3.000 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.

Made with:

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