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Seafood au Gratin

Made With:

Soups

VERVE® LOBSTER BISQUE

This rich, creamy lobster bisque is made with white wine and red peppers.

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Tip

For one serving: 1. Place 3 poached scallops in center of a 10 oz casserole dish.

Total Time

30 min.

Serving & Size

10 oz / 310 mL

Yields

This gratin with shrimp, crab and scallops with Provolone cheese and Verve® Lobster Bisque is sure to please all your consumers.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Scallops, poached 2 lbs kg
2. Place 2 shrimp on either end of dish.
Weight Measure
Shrimp, peeled, deveined and poached 1 lb 500  g
3. Top with 1 oz jumbo lump crabmeat.
Weight Measure
Crabmeat, jumbo lump 10 oz 280  g
4. Cook Verve® Lobster Bisque until minimum of 165F is reached. Cover seafood with 6 oz of bisque, then 2 oz of provolone cheese.
Weight Measure
Verve® Lobster Bisque 4 lb 1 81/100  kg
Provolone Cheese, shredded 20 oz 600  g
5. Bake at 375 degree oven for 10-15 minutes. (Until cheese is golden brown and casserole is bubbling.)
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