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: 50 minutes
- Servings:
12
| Ingredient | Weight | Measure |
|---|
| butter , melted | | 0.25 cup |
| garlic , peeled, sliced | | 1 tbsp. |
| carrot , peeled, diced 1/4-inch | 17.0 oz. | 3 cup |
| onion , diced 1/4-inch | 7.0 oz. | 2 cup |
| potato , peeled, diced | 21.0 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 | 10.0 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: 50 minutes
- Servings: 12
| Ingredient | Weight | Measure |
|---|
| butter , melted | | 0.25 cup |
| garlic , peeled, sliced | | 1 tbsp. |
| carrot , peeled, diced 1/4-inch | 17.0 oz. | 3 cup |
| onion , diced 1/4-inch | 7.0 oz. | 2 cup |
| potato , peeled, diced | 21.0 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 | 10.0 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.
