Lobster Vol au Vent with Orange Cognac Sauce
This sophisticated recipe creates exquisite Lobster Vol au Vent, marrying tender diced lobster and savory shiitake mushrooms within delicate, crisp puff pastry shells. The dish is elevated by a vibrant Orange Cognac Sauce, carefully reduced to concentrate its sweet and rich notes. Garnished with fresh parsley, this elegant offering makes a perfect appetizer or a light, luxurious main course, showcasing refined French culinary artistry and a harmonious blend of flavors and textures.
Equipment
- 1 Medium Saucepan For preparing the orange cognac sauce.
- 1 Large Skillet or Saucepan For cooking the lobster filling.
- 1 Whisk For emulsifying and smoothing the sauce.
- 1 Chef's knife For dicing lobster meat, mushrooms, and shallots.
- 1 Cutting Board For safe and efficient ingredient preparation.
Ingredients
Main
- 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
- White pepper
- 4 prepared Vol au Vent shells puff pastry shells, available frozen in most supermarkets
- Fresh flat-leaf parsley for garnish
Instructions
- 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.
Notes
For perfect Vol au Vent shells, ensure they are fully baked and crisp according to package instructions before filling; a slightly warm shell is ideal for serving. When cooking the lobster, precision is key: diced lobster cooks very quickly, so aim for a brief sauté to retain its tender texture and prevent rubberiness. The sauce's initial orange juice reduction is vital for concentrating flavor; boil down until nearly syrupy but watch closely to prevent burning. The cognac provides depth, allowing it to boil for a minute ensures the alcohol burns off, leaving pure flavor. Finally, balance flavors by adjusting seasoning, and incorporate the delicate tarragon just before serving to preserve its fresh aroma.