Lucini Italia Premium Select Extra Virgin Olive Oil Description
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100% Italian
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First Cold Press
Deliciously balanced with vibrant notes of herbs, tomato, and artichoke. Balanced, robust bitterness, peppery finish.
Goes Well With:
Tasting Notes
Balanced taste—fresh herbs, tomato plant, artichoke.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 50
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Total Fat | 14 g | 21% |
|
| Saturated Fat | 2 g | 9% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 1.5 g | * |
|
| Monounsaturated Fat | 11 g | * |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Total Sugars | 0 g | |
|
| Includes Added Sugars | 0 g | 0% |
|
| Protein | 0 g | * |
|
Not a significant source of cholesterol, dietary fiber, sugars, vitamin A, vitamin C, calcium and iron.
*Daily value not established.
Other Ingredients: Extra virgin olive oil.
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Lobster Bisque
[vc_row][vc_column][vc_column_text]This lobster bisque recipe is pure comfort with a touch of coastal elegance. Sweet lobster, aromatic vegetables and herbs, a splash of white wine and a velvety finish come together in a soup that feels both special and deeply familiar. It’s the kind of dish that invites you to linger—perfect for quiet dinners, celebratory meals or anytime you want something rich, soothing and thoughtfully made.
Lobster Bisque
- 2 large lobster tails (10-12 oz. each)
- 1 yellow onion (chopped)
- 2 carrots (peeled and chopped)
- 3 stalks celery (diced)
- 3 cloves garlic (peeled and lightly smashed)
- 3 cups vegetable stock (or seafood base)
- 2 Tbsp. tomato paste
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1/2 cup dry white wine
- 2 bay leaves
- 4-5 sprigs thyme
- 1/4 cup full-fat cream cheese (or heavy cream)
- 1 cup stale bread (cubed)
- 1/2 Tbsp. black peppercorns
- Chopped chives
- Sea salt
- Fill large pot halfway with water and bring to boil. Add 3 tablespoons sea salt. Add lobster tails and cook 4-5 minutes until shells are red and meat is white and cooked through. Remove from pot to cool for several minutes.
- Remove lobster meat from tails. (Note: If uncertain how, watch a short tutorial on YouTube.)
- Drain water from pot then add olive oil and butter over medium heat. Add lobster shells, onion, carrot, celery and garlic. Sweat the veggies 8-10 minutes.
- Add tomato paste, mix well and cook for 2 minutes. Then add white wine and cook 1 minute.
- Add stock, peppercorns, bay leaves, thyme, stale bread and about 1 tablespoon salt. Bring to boil then reduce to medium heat and cook 10 minutes to build flavor.
- Remove lobster shells, thyme sprigs and bay leaves. Add cream cheese or cream and mix well for 1 minute.
- In blender, carefully add soup mixture and pulse until smooth. Add bisque back to pot and check for seasoning, adjusting salt or pepper to your liking.
- Cut lobster into chunks and add to individual bowls. Pour in bisque and top with chives.
Get the ingredients you’ll need (and more!) from Vitacost.
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