Lobster Vol au Vent with Orange Cognac Sauce
Lobster Vol au Vent with Orange Cognac Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 948
- Total Fat
- 61
- Saturated Fat
- 14
- Carbohydrates
- 78
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 18
- Cholesterol
- 115
- Sodium
- 1159
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 948
- Total Fat
- 61
- Saturated Fat
- 14
- Carbohydrates
- 78
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 18
- Cholesterol
- 115
- Sodium
- 1159
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
Ingredients
Orange Cognac Sauce:
1 cup fresh squeezed orange juice
1 tablespoon sugar
Salt and pepper
1 cup chicken stock
1/2 cup heavy cream
2 tablespoons cognac
Lobster Vol au Vent:
2 tablespoons olive oil
8 ounces lobster meat, diced
4 ounces shiitake mushrooms, diced
1 tablespoon chopped shallots
1 teaspoon chopped fresh tarragon leaves
White pepper
4 prepared Vol au Vent shells (puff pastry shells, available frozen in most supermarkets)
Fresh flat-leaf parsley, for garnish
Directions
- For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Bring to a boil then reduce heat until nearly evaporated. Add the stock, heavy cream, and cognac. Boil for minute, remove from the heat, and set aside.
- For the Lobster Vol au Vent: Preheat a saucepan over high heat until very hot. Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. Reduce to a simmer.
- Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.
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