LOBSTER VOL AU VENT WITH ORANGE COGNAC SAUCE

Lobster Vol Au Vent With Orange Cognac Sauce image

Make and share this Lobster Vol Au Vent With Orange Cognac Sauce recipe from Food.com.

Provided by Epicurious

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup orange juice, freshly squeezed
1 tablespoon sugar
1 pinch salt and pepper
1 cup chicken stock
1/2 cup heavy cream
2 tablespoons cognac
2 tablespoons olive oil
8 ounces lobster meat
4 ounces shiitake mushrooms, diced
1 tablespoon shallot, chopped
1 teaspoon fresh tarragon leaves, chopped
1 pinch white pepper
4 vol-au-vent cases
parsley, flat leaf, for garnish

Steps:

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.

Nutrition Facts : Calories 540.3, Fat 37.1, SaturatedFat 12.6, Cholesterol 118.1, Sodium 469.5, Carbohydrate 36.1, Fiber 1.6, Sugar 10.3, Protein 16.5

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