Lobster Vol Au Vent With Orange Cognac Sauce |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Creamy lobster filled pastries which can be served in either appetizer or dinner size Ingredients:
1 cup orange juice, freshly squeezed |
1 tablespoon sugar |
1 pinch salt and pepper |
1 cup chicken stock |
1/2 cup heavy cream |
2 tablespoons cognac |
2 tablespoons olive oil |
8 ounces lobster meat |
4 ounces shiitake mushrooms, diced |
1 tablespoon shallot, chopped |
1 teaspoon fresh tarragon leaves, chopped |
1 pinch white pepper |
4 vol-au-vent cases |
parsley, flat leaf, for garnish |
Directions:
1. 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.
2. 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.
3. Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.
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