Kettle Cuizine Lobster Bisque - Serves 16
Kettle Cuizine Lobster Bisque - Serves 16
Kettle Cuizine Lobster Bisque - Serves 16

Kettle Cuizine Lobster Bisque - Serves 16

Lobsterorder.com

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$49.99
$69.99
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SKU:
kclb1g
Availability:
10000
Weight:
8.00 LBS
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Calculated at Checkout
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  • Description
    Kettle Cuisine Soup Lobster Bisque is made with slow-simmered North Atlantic lobster in a roux-thickened lobster stock with Spanish sherry, light cream, and a pinch of white pepper. • Contains 1 8 lb. pouch per case • 8 lb. bag • 29 8 oz. (245g) servings • All Natural Ingredients • Ready to heat and serve • Simmer: Recommended Method: Heat product as quickly as possible by placing pouches in a water bath kept preferably around 180 -190°F, until the thermometer reads at least 165°F for two minutes (suggested vehicles: large stock pot or pasta cooker). Do not boil. The estimated heat time is approximately 40 minutes • Option 2: Open the pouch and pour it into a non-reactive stock pot or double boiler. Cover and heat at a low to medium temperature until the thermometer reads at least 165°F for two minutes, stirring every 10 minutes. The estimated heat time is approximately 40 minutes • Option 3: Place the unopened pouch in a slotted, two-inch hotel pan and heat in a steamer until the thermometer reads at least 165°F for two minutes. The estimated heat time is approximately 30 minutes. Please note steamer heating is not recommended for cream-based soups as separation may occur • Consumer Storage: Hold at 30-38°F for optimum shelf life and quality • Shelf life varies by product. Please refer to the case label dating • Be careful not to freeze – soup freezes at 28°F • Case dimension 14.875" L X 8.255" W X 4.875" H
     
    Preparation and Cooking Instructions
    Simmer = Recommended Method: Heat product as quickly as possible by placing pouches in a water bath kept preferably around 180 -190°F, until thermometer reads at least 165°F for two minutes (suggested vehicles: large stock pot or pasta cooker). Do not boil. Estimated heat time is approximately 40 minutes. Option 2: Open pouch and pour into a non-reactive stock pot or double boiler. Cover and heat at a low to medium temperature until thermometer reads at least 165°F for two minutes, stirring every 10 minutes. Estimated heat time is approximately 40 minutes. Option 3: Place unopened pouch in a slotted, two-inch hotel pan and heat in a steamer until thermometer reads at least 165°F for two minutes. Estimated heat time is approximately 30 minutes. Please note steamer heating is not recommended for cream based soups as separation may occur.
     

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