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
4 prepared Vol au Vent shells (puff pastry shells, available frozen in most supermarkets)
Fresh flat-leaf parsley, for garnish
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