Lobster Vol au Vent with Orange Cognac Sauce

Recipe courtesy Master Chef Claude Gaucher, Veranda Restaurant
TOTAL TIME: 35 min
Prep: 30 min
Inactive Prep: --
Cook: 5 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

ORANGE COGNAC SAUCE:
  • 1 cup fresh squeezed orange juice
  • 1 tablespoon sugar
  • Salt and pepper
LOBSTER VOL AU VENT:
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    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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