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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.71 Kcal (1033 kJ) | ||
| Calories from fat | 124.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.83g | 21% | |
|---|---|---|---|
| Cholesterol | 85.68mg | 29% | |
| Sodium | 299.41mg | 12% | |
| Potassium | 298.34mg | 6% | |
| Total Carbs | 14.24g | 5% | |
| Sugars | 8.89g | 36% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 14.07g | 28% | |
| Vitamin C | 31.4mg | 52% | |
| Iron | 0.1mg | 0% | |
| Calcium | 61.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 102.29 Kcal (428 kJ) | ||
| Calories from fat | 51.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 21% | |
|---|---|---|---|
| Cholesterol | 35.52mg | 29% | |
| Sodium | 124.14mg | 12% | |
| Potassium | 123.69mg | 6% | |
| Total Carbs | 5.9g | 5% | |
| Sugars | 3.68g | 36% | |
| Dietary Fiber | 0.39g | 4% | |
| Protein | 5.83g | 28% | |
| Vitamin C | 13mg | 52% | |
| Calcium | 25.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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