Blount Clam Shack Lobster Bisque Cup - 24 OZ
- One 24 oz microwavable cup of Blount Clam Shack Lobster Bisque Soup
- Award-winning family recipe locally made in New England
- A perfect blend of minced sweet lobster meat simmered in rich cream and sherry
- Lobster Bisque soup that is ready to heat and eat any time of day
- Located in the refrigerated deli or seafood section
Nutrition Facts | ||
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Amount per serving Calories330 | ||
% Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Total Fat of 24 Grams daily value 31 percentincludes Saturated Fat of 15 Grams daily value75percent, includes Trans Fat of 1 Grams | ||
Cholesterol 140 Milligrams daily value47percent, | ||
Sodium 680 Milligrams daily value30percent, | ||
Total Carbohydrate of 15 Grams daily value 5 percentincludes Dietary Fiber of 0 Grams daily value0percent, includes Total Sugars of 8 Grams includes 2 Grams of Added Sugars and daily value of 4percent | ||
Protein 10 Grams | ||
Vitamin D 0.1 Micrograms Daily Value 0% | ||
Calcium 160 Milligrams Daily Value 10% | ||
Iron 0.4 Milligrams Daily Value 2% | ||
Potassium 300 Milligrams Daily Value 6% | ||
* The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains: milk, shellfish (lobster) and wheat.
Heating Instructions: Stove Top: Remove lid and film. Pour bisque into a heavy saucepan. Bring to a simmer over medium heat, stirring occasionally, until hot (165 degrees F). Do not boil. Microwave: Remove lid and film. Place container on a microwave-safe plate, loosely covered with microwavable plastic wrap or paper towel. Heat on high for approximately 5-6 minutes or until completely hot (165 degrees F), stirring halfway through heating process. Carefully remove by the plate. Microwave time may vary, adjust accordingly. Caution: Bisque and container will be hot. Keep refrigerated.
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