Lobster Vol au Vent with Orange Cognac Sauce

Name: Lobster Vol au Vent with Orange Cognac Sauce
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: french
Ingredients: 1 cup fresh squeezed orange juice; 1 tablespoon sugar; Salt and pepper; 1 cup chicken stock; 1/2 cup heavy cream; 2 tablespoons cognac; 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

Getting reviews...

Level: Intermediate
Total: 35 min

Prep: 30 min
Cook: 5 min

Yield: 4 servings

Level: Intermediate
Total: 35 min

Prep: 30 min
Cook: 5 min

Yield: 4 servings

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Master Chef Claude Gaucher, Veranda Restaurant, Lake Placid, NY