Exquisite Lobster Vol Au Vent with Zesty Orange Cognac Reduction
Indulge in the luxurious flavors of this Exquisite Lobster Vol Au Vent with Zesty Orange Cognac Reduction. Perfectly baked puff pastry shells filled with succulent lobster meat, earthy shiitake mushrooms, and aromatic shallots create a delightful contrast with the vibrant orange cognac sauce. This dish is not only impressive but also ideal for special occasions or intimate dinners, allowing you to share a gourmet experience with loved ones. The combination of fresh ingredients and sophisticated flavors will enchant your palate and elevate your culinary repertoire.
4
Servings
150
Calories
15
Ingredients
Ingredients
Orange juice
1 cup (freshly squeezed)
Sugar
1 tablespoon (none)
Salt
1 pinch (none)
Black pepper
1 pinch (freshly ground)
Chicken stock
1 cup (none)
Heavy cream
1/2 cup (none)
Cognac
2 tablespoons (none)
Olive oil
2 tablespoons (none)
Lobster meat
8 ounces (cooked and chopped)
Shiitake mushrooms
4 ounces (diced)
Shallot
1 tablespoon (chopped)
Fresh tarragon leaves
1 teaspoon (chopped)
White pepper
1 pinch (none)
Vol-au-vent cases
4 (prepared)
Flat-leaf parsley
for garnish (fresh, leaves only)
Instructions
1
For the Orange Cognac Sauce, combine orange juice, sugar, salt, and pepper in a medium saucepan over high heat. Bring to a vigorous boil, then reduce heat and simmer until the mixture is nearly evaporated, about 10-12 minutes.
2
Add chicken stock, heavy cream, and cognac to the sauce mixture. Return to a boil and let simmer for 1 minute before removing from heat. Set aside.
3
Preheat a separate saucepan over high heat. Once hot, add olive oil, then sauté the lobster meat, shiitake mushrooms, chopped shallots, tarragon, and white pepper until the vegetables are softened and fragrant, about 3-4 minutes.
4
Pour 1/2 cup of the prepared Orange Cognac Sauce into the lobster mixture and bring to a gentle boil for additional flavor infusion. Reduce heat to low and let it simmer for 5 minutes, allowing the flavors to meld.
5
Carefully spoon the rich lobster mixture into the prepared vol-au-vent cases, drizzling additional Orange Cognac Sauce over the top.
6
Garnish with fresh flat-leaf parsley. Serve immediately and enjoy the delightful blend of flavors in this exquisite dish.
Nutrition Information
7.5g
Fat
11.25g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this lobster dish?
The dish is called Exquisite Lobster Vol Au Vent with Zesty Orange Cognac Reduction.
How many servings does this recipe provide?
This recipe provides 4 servings.
What is the calorie count per serving?
Each serving contains 150 calories.
What category of food does this recipe fall under?
This recipe is categorized under Savory Pies.
How much fat is in one serving?
There is 7.5g of fat per serving.
What are the total carbohydrates per serving?
There are 11.25g of carbohydrates per serving.
How much protein does this recipe contain per serving?
Each serving contains 10g of protein.
What type of mushrooms are used in this recipe?
The recipe uses 4 ounces of diced shiitake mushrooms.
Which liquor is featured in the sauce reduction?
Cognac is used to create the zesty orange cognac reduction.
How many ingredients are required in total?
There are 15 ingredients in total.
What is the first step in preparing the Orange Cognac Sauce?
Combine orange juice, sugar, salt, and pepper in a saucepan over high heat and boil for 10-12 minutes.
Should the lobster meat be raw or cooked before starting?
The recipe requires 8 ounces of cooked and chopped lobster meat.
What type of pastry is used for the shells?
Prepared vol-au-vent cases are used for this recipe.
What herbs are used in the lobster mixture?
Fresh chopped tarragon leaves are used in the lobster mixture.
What is used to garnish the finished dish?
The dish is garnished with fresh flat-leaf parsley leaves.
How long should the lobster and vegetables be sautéed?
They should be sautéed for 3-4 minutes until softened and fragrant.
What type of oil is used for sautéing?
Two tablespoons of olive oil are used for sautéing.
When do you add the heavy cream to the sauce?
Add the heavy cream along with chicken stock and cognac after the orange juice mixture has nearly evaporated.
How much of the prepared sauce is mixed directly with the lobster?
1/2 cup of the prepared Orange Cognac Sauce is added to the lobster mixture.
How long do you simmer the lobster mixture with the sauce?
The lobster mixture should simmer with the sauce for 5 minutes.
Is white pepper or black pepper used in the lobster sauté?
White pepper is used in the lobster sauté, while black pepper is used in the initial sauce reduction.
How is the orange juice prepared for this recipe?
The recipe calls for 1 cup of freshly squeezed orange juice.
What is the preparation method for the shallots?
The shallots should be chopped before being added to the sauté.
How many vol-au-vent cases are needed?
The recipe requires 4 prepared vol-au-vent cases.
What is the suggested occasion for this dish?
It is ideal for special occasions, fine dining, or intimate dinners.
Should the dish be served immediately?
Yes, the instructions recommend serving the dish immediately after assembly.
What is the consistency of the orange juice after the first 12 minutes of cooking?
The mixture should be nearly evaporated before adding the other sauce components.
What is the protein source in the sauce base?
Chicken stock is used as the base for the Orange Cognac Sauce.
How much cognac is used?
The recipe calls for 2 tablespoons of cognac.
What is the role of sugar in the sauce?
One tablespoon of sugar is used to balance the acidity of the orange juice in the reduction.