Lobster Vol au Vent with Orange Cognac Sauce
- 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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Master Chef Claude Gaucher, Veranda Restaurant
Recipe courtesy of Emeril Lagasse