Lobster Bisque
$9.29
The perfect blend of minced sweet lobster meat slow simmered in a rich cream & sherry.
HEAT & SERVE
18OZ PACKAGE
Blount Clam Shack™
FOR OVER FIVE GENERATIONS, OUR FAMILY HAS BEEN IN THE BUSINESS OF SEAFOOD. OUR JOURNEY BEGAN WHEN EDDIE B. BLOUNT STARTED AN OYSTER PACKING FIRM IN BARRINGTON, RI IN 1880. BY 1946, EDDIE’S GRANDSON, NELSON, PIONEERED THE TRANSITION TO CLAMS, ESTABLISHING BLOUNT SEAFOOD’S HOME ON THE HISTORIC WARREN, RI WATERFRONT.
TODAY, NELSON’S GRANDSON, F. NELSON “TODD” BLOUNT, LEADS BLOUNT FINE FOODS AS THE LARGEST FRESH SOUP MANUFACTURER IN THE COUNTRY. ALWAYS KEEPING OUR LOCAL SEAFOOD ROOTS CLOSE TO OUR HEART, WE NOW HAVE THREE CLAM SHACKS THROUGH RI, SHARING OUR AWARD-WINNING FAMILY RECIPES WITH OUR NEIGHBORS THROUGHOUT THE REGION. EACH OF OUR SEAFOOD SOUPS IS MADE ON THE WATERFRONT IN WARREN, RI AT OUR “WORLD CHOWDER HEADQUARTERS,” BRIMMING WITH NEW ENGLAND FLAVOR.
Ingredients
INGREDIENTS:VEGETABLE STOCK (WATER, CARROTS, ONIONS, CELERY, SALT, SUGAR, CORN OIL, POTATO FLOUR, CARROT POWDER), LIGHT CREAM, LOBSTER MEAT, SHERRY WINE, BUTTER (CREAM, SALT), WHEAT FLOUR, CONTAINS 2% OR LESS OF: LOBSTER FLAVOR (LOBSTER, SALT, CORN OIL), TOMATO PASTE, MODIFIED CORN STARCH, SUGAR, NONFAT DRY MILK, SALT, NISIN PREPARATION AND SPICE.
CONTAINS: MILK, SHELLFISH (LOBSTER) AND WHEAT.
Cooking Instructions
Heating Instructions:
- Place unopened bag in rapidly boiling water for approximately 10 minutes (thawed) or 20 minutes (frozen).
- Stir bag in water occasionally to avoid bag sticking to the bottom.
- Carefully remove bag from boiling water.
- Cut corner of bag and pour into serving bowl.
- USE CAUTION- Bag and contents will be hot!
Microwave Instructions:
- Pour thawed product from package into microwave-safe bowl.
- Stir and loosely cover.
- Heat for 4-5 minutes or until thoroughly heated, stirring halfway.
- Let stand in microwave for 1 minute.
- Carefully remove from microwave. USE CAUTION – bowl and contents will be hot!
- NOTE: Microwave times may vary. Do not allow contents to boil.
