This product has not been fully cooked before freezing. Carefully follow the recommended cooking directions to assure complete cooking.1. From a frozen or thawed state, immerse pouch in boiling water 2. Heat product until 80º C / 180º F3. Using a ladle or insulated gloves, remove pouch from water. Open Pouch: Make a cut with a knife near top of pouch. Carefully pour into steam table insert or holding kettle. Do not add water or milk.
Keep frozen at 0°F (-18°C) or below. Thaw pouches (35-40°F / 2-4°C) for up to 15 days.Keep frozen until ready to use. Ready to Cook. Do not re-freeze. Do not use if pouch punctured or torn.
Shelf Life: 21 MONTHS
Storage Temperature: -18C
Garnish with a generous layer of jumbo lump crabmeat dusted with fresh parsley. •Accent soup with a light drizzle of crème fraiche to create a stunning spider web design. •Top soup with a rich tarragon flan with a single tarragon sprig and detailed in colourful dots and drizzles of paprika butter. •For a delicious Seafood Pasta, toss seafood ravioli with Verve® Lobster Bisque and finish with shredded Parmesan cheese.