【French Lobster Soup 龍蝦湯 1L】
**Made in French**
 
Authentic, freshly made in France
Perfectly balanced golden recipe
Rich in high-quality protein & nutrients
Versatile for soups, sauces, risottos, pasta, and more
 
法國原裝進口，當地新鮮製成
黃金比例配方，口感濃郁滑順
富含優質蛋白質與多種營養素
濃湯、燴飯、義大利麵、醬汁皆宜
 
【美食新煮意】
龍蝦意式燴飯
Lobster Risotto
配料
Ingredients
中文
English
法式龍蝦湯
French lobster soup
義大利米
Arborio rice
牛油
Butter
蝦肉 / 龍蝦肉 / 帶子
Shrimp meat / Lobster meat / Scallops
紅花粉
Saffron powder
青椒、紅椒、洋蔥
Green bell pepper, red bell pepper, onion
黑胡椒、香草
Black pepper, herbs
 
做法
Instructions
將蝦肉（或龍蝦肉／帶子）、青椒、紅椒洗淨後切塊；洋蔥洗淨切碎，分別以沸水焯至軟爛。
Rinse and dice the shrimp meat (or lobster meat/scallops), green bell pepper, and red bell pepper. Finely chop the onion. Blanch each ingredient in boiling water until tender.
加熱 1 小匙牛油於鍋中，放入洋蔥爆香，加入義大利米。
Heat 1 teaspoon of butter in a pan. Sauté the chopped onion until fragrant, then add the Arborio rice.
以中火翻炒約 15 分鐘，均勻混合後加入法式龍蝦湯。
*Stir-fry over medium heat for about 15 minutes. Once well combined, add the French lobster soup.*
加入紅花粉、少許鹽、黑胡椒與香草，拌炒均勻後續煮 5 分鐘，即可盛盤。
Add saffron powder, a pinch of salt, black pepper, and herbs. Stir well and cook for another 5 minutes. Serve immediately.
 
法式龍蝦湯
French Lobster Bisque
 
配方一：簡易方式
Method 1: Simple Version
材料比例
Ingredients Ratio
龍湯：水 ＝ 3：1
Lobster bisque : water = 3 : 1
少許白胡椒和香草
A pinch of white pepper and herbs
做法
Instructions
將龍湯與水以 3：1 比例混合煮開。
Mix lobster bisque and water in a 3:1 ratio and bring to a boil.
加入少許白胡椒和香草調味。
Season with a pinch of white pepper and herbs.
煮好後盛出，加入淡奶油即可。
Serve and add light cream to taste.