As much as we love our lobstah dressed in mayo (or warm butter!) and loaded into a toasted bun, this bisque definitely gives the classic roll a run for its money.
Because we can all agree that soup is love in a bowl, right? It fixes things. It makes you feel better. It warms you up and hugs you from the inside… And this particular creamy, luxurious, sherry-spiked lobster soup also has another special talent: The ability to make you feel like a queen when you eat it. (Seriously, someone in the Fam said so!) We hope you enjoy, and definitely make sure you use that garlicky focaccia to swipe up every last drop from your bowl 😉
What’s in your bag:
- Your creamy lobster bisque
- Lobster claw & knuckle meat
- Garlic focaccia
- Little Leaf greens with radish & fennel
- White wine vinaigrette
What you’ll need from home:
- A pot
- Aluminum foil-lined sheet tray
- Mixing bowl
Total prep time: 10 minutes
The Lobster Bisque
- Pour the soup into your pot!
- Heat on medium-low until warmed to your liking, stirring occasionally to distribute the heat evenly. This should take around 8-10 minutes.
- When you have about 3-4 minutes left, add in your lobster meat.
- Before serving, taste test a spoonful of your soup. When warmed to your liking, season with S&P to taste, then ladle your soup into a bowl.
The Focaccia
- Preheat the oven to 350F.
- Place your focaccia on an aluminum foil-lined sheet tray and then pop it in the oven for 4-5 minutes. Or, warm in a toaster oven or air fryer!
The Salad
- Add your salad to a mixing bowl, drizzle the vinaigrette all over and toss, toss, toss! Season with a little S&P as desired!
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!
