Lobster Tortellini in Tarragon Pink Sauce 
Cook from frozen state. *Microwave directions based on 1000-watt oven. Adjust cook time as needed as oven wattage varies. internal temperature needs to be at or above 165 °F as measured by a food thermometer before eating. Stovetop: Pour entire bag into a medium sized nonstick skillet. Cover with a lid and cook over medium high heat for 8 to 9 minutes. Stir occasionally and cook thoroughly to an internal temperature of at least 165°F as measured with a food thermometer before eating. Serve and enjoy! Microwave: Pour entire bag's contents into a microwaveable safe dish. Cover with plastic wrap and microwave on HIGH for 4 minutes. Pull back plastic wrap, stir contents and re-cover.Microwave on HIGH for an additional 3 minutes.
 

Lobster Tortellini in Tarragon Pink Sauce 
Cooked Lobster Tortellini (Unbleached Durum Flour, Unbleached Wheat Flour, Water, Lobster Meat [Leg and Body], Minced Lobster Meat, Pasteurized Whole Egg, Cream [Cream, Carrageenan], Leeks, Spices, Sea Salt, Lobster Base [Lobster Meat and Stock, Salt, Olive Oil, Dried Potatoes, Yeast Extract], Vegetable Fibers, Potato Starch, Acid Casein, Shallots, Clam Juice [Ocean Clam Juice, Salt], Corn Starch, Garlic, Butter [Pasteurized Cream, Natural Flavors], Brown Sugar, Carrageenan Gum), Tomatoes (Vine-Ripened Fresh Plum Tomatoes, Fresh Basil Leaf, Salt and Naturally Derived Citric Acid), Water, Heavy Cream (Pasteurized Grade A Heavy Cream, Carrageenan), Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Mozzarella Cheese (Pasteurized Skim Milk, Salt, Cheese Cultures, Enzymes, Potato Starch [Added For Anti-Caking]), White Onion, Garlic, Granulated Sugar, Basil, Extra Virgin Olive Oil, Vegetable Sauce Concentrate (Concentrated Vegetable Stock [Water, Carrots, Onion, Celery, Ginger, Garlic], Salt, Cooking Wine, Sugar, Natural Flavors), Salt, Parsley, Tarragon, Dried Basil, Oregano. Contains: EGGS, MILK, SHELLFISH (LOBSTER, CLAMS), WHEAT
Made in a facility that processes soy, fish, shellfish and treenuts.