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LOBSTER BISQUE SOUP
NEW ENGLAND STYLE

Maine lobster bisque for your next event.
Make it an appetizer or first-course addition.

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Seafood Etymology 101
The word "bisque" derives from the French, "bis cuites," meaning "twice cooked." Because crustaceans in a bisque soup are first sauteed lightly in their shells, then simmered in wine with aromatic ingredients, before being puréed. The French have a word for everything.


About preparation. We recommend you slow-thaw our lobster bisque overnight in your refrigerator. It will taste better. You could rush it. You could drop its container into boiling water for ten minutes and then this traditional French seafood concoction will be ready to serve. Ladle into a serving bowl. Add dash or two of (even inexpensive) sherry. Then drop in a small piece of crostini bread. Grate over with a little cheese. You're off to the races.

Bisque contains: milk; clam; lobster; wheat; and fish (cod)
Ingredients: light cream; clam broth from concentrate; butter (cream, salt); lobster; sherry wine; wheat flower. Contains 2% or less of: modified food starch; lobster stock (lobster, salt, codfish); tomato paste (tomatoes, water, citric acid); chicken base (roasted chicken meat, dried whey, sugar, chicken fat, natural flavoring; sea salt; natural roast chicken flavor, turmeric); sugar; and sea salt.


Our motto: “caught right, picked right, packed right, shipped right”