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.
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. |
280000021068
|
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.
