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
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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