Recipe courtesy of Claude Gaucher
Total:
35 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

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.

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