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Lobster Bisque 580 mL

Lobster lovers will swoon over our silky bisque, made with North Atlantic lobster and cream. Sprinkle on some chives to serve.

Sustainable Seafood 

* Meets M&M Food MarketTM sustainability guidelines. 
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Prices listed above are valid for the current flyer period only. Pricing is subject to change at the time of pick up. Some sale prices may require a Rewards membership. Per lb. prices are not listed on the site.

Soups & Sauces
Lobster Bisque 580 mL

Serving Information:

PREPARE FROM FROZEN.

COOKING INSTRUCTIONS

Remove lid. Vent or pierce film.

STOVE TOP:

  1. Heat container in microwave on high 1 to 1 1/2 minutes.
  2. Empty contents into small preheated pot.
  3. Cook 18 to 20 minutes on low, stirring frequently.

MICROWAVE (1000 WATTS):

  1. Place container on a microwave-safe plate.
  2. Heat on high 15 to 18 minutes, stirring occasionally throughout.
  3. CAUTION: remove hot container carefully.
  4. Let stand 2 minutes.
  5. Remove film, stir gently and serve.

NOTE:
cook until minimum internal temperature of 165°f (74°c) is reached. Since appliances vary, these instructions are guidelines only.

Ingredients:

Cream (Milk, Cream, Sodium Citrate, Sodium Phosphate, Carrageenan), Water, Lobster (Lobster, Salt), Milk, Sherry, Celery, Butter, Tomato Paste, Onions, Modified Corn Starch, Wheat Flour, Chives, Natural Flavour, Salt, Yeast Extract, Herbs And Spices, Garlic Powder, Onion Powder, Citric Acid.
We always endeavor to provide the most complete and up-to-date information but occasionally a product formulation may be adjusted slightly and our stores may contain products of both formulation. Therefore always be sure to check the retail package at point of purchase for the most up-to-date ingredient, allergen and nutrition information. This will provide the final assurance that you are buying a product that meets your dietary needs.

Nutritional Facts:

  • Calories 320
  • Fat 21g
  • Cholesterol 105mg
  • Sodium 1000mg
  • Carbohydrate 13g
  • Protein 20g
View Full Nutrition Label

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