Best 3 Lobster Vol Au Vent With Orange Cognac Sauce Recipes

Lobster vol au vent with orange cognac sauce is a classic French dish that is perfect for a special occasion. This elegant dish combines the delicate flavor of lobster with the richness of a creamy orange cognac sauce, all encased in a flaky puff pastry shell. The combination of flavors and textures is simply stunning and sure to impress your guests.

Let's cook with our recipes!

ORANGE LOBSTER TAIL

Orange Lobster Tail image

This is what I tried the other day and liked it.

Provided by brandondddavis

Categories Lobster Recipes

Time 25m

Yield 2

Number Of Ingredients 4

Ingredients

6 tablespoons butter
1 cup freshly squeezed orange juice
¼ cup white wine
2 lobster tails with shells

Steps:

Melt butter in a skillet over low heat.
Stir orange juice into melted butter and bring mixture to a simmer.
Stir in white wine.
Place lobster tails in orange juice and wine mixture.
Cover and steam until lobster shells turn bright red and the meat is opaque, 10 to 15 minutes.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 15.4 g, Cholesterol 192.9 mg, Fat 38.8 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 24.1 g, Sodium 769.6 mg, Sugar 10.7 g

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

Categories Savory Pies

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

VOL AU VENTS

Vol au Vents image

Provided by Food Network

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup/250 ml chicken stock
1 bay leaf
3 tablespoons butter
1 onion or large shallot, minced
4 ounces/110 g mushrooms, trimmed and chopped (we used oyster, and ripped them)
1 clove garlic, minced
1 tablespoon all-purpose flour
A splash of white wine (about 2 tablespoons)
2 cooked chicken breasts, diced
1/4 cup/60 ml creme fraiche
1 to 2 teaspoons mustard
Salt and pepper
A few handfuls of chopped fresh parsley
6 vol au vent shells

Steps:

Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
Spoon the chicken mixture into the vol au vent shells and serve.

Tips:

To make the vol-au-vent shells, use puff pastry that is at least 1/4-inch thick. Thinner puff pastry will not rise properly and will collapse when baked.
When rolling out the puff pastry, be sure to do so on a lightly floured surface. This will prevent the pastry from sticking to the rolling pin and tearing.
When cutting out the circles of puff pastry, use a sharp knife or pastry cutter. This will help to create clean, even edges.
Before baking the vol-au-vent shells, brush them with egg wash. This will help them to brown evenly and give them a shiny finish.
When making the lobster filling, be sure to use fresh lobster meat. Frozen lobster meat can be used, but it will not have the same flavor and texture as fresh lobster meat.
When cooking the lobster meat, do not overcook it. Overcooked lobster meat will be tough and chewy.
When making the orange cognac sauce, be sure to use fresh orange juice. Bottled orange juice can be used, but it will not have the same flavor as fresh orange juice.
When adding the cognac to the sauce, be sure to warm it slightly. This will help to prevent the cognac from curdling.

Conclusion:

Lobster vol-au-vent with orange cognac sauce is a delicious and elegant dish that is perfect for a special occasion. The vol-au-vent shells are light and flaky, and the lobster filling is rich and flavorful. The orange cognac sauce adds a touch of sweetness and acidity that perfectly complements the lobster. This dish is sure to impress your guests.

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