LOBSTER VOL AU VENT WITH ORANGE COGNAC SAUCE
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.
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SON GOKU
[email protected]The puff pastry vol-au-vents were a bit too flaky for my taste. I prefer a more sturdy pastry.
Rickey Cozart
[email protected]I wasn't a fan of the orange cognac sauce. I think it overpowered the lobster.
Dawood Ehsan
[email protected]The lobster vol-au-vent was good, but I've had better.
Max Isaac
[email protected]I found this recipe to be a bit too complicated. I think I'll try a simpler lobster vol-au-vent recipe next time.
Patience Impatience
[email protected]This lobster vol-au-vent is a bit pricey to make, but it's worth it for a special occasion.
Chris Marshall
[email protected]I'm not a huge fan of seafood, but I really enjoyed this lobster vol-au-vent. The sauce was so good that I could have eaten it on its own.
Sarah 777
[email protected]The lobster vol-au-vent was a hit at my dinner party. Everyone raved about the delicious sauce and the flaky pastry.
Malng jan Malng jan
[email protected]This lobster vol-au-vent is a special occasion dish that is sure to impress your guests. It's a bit of work to make, but it's definitely worth it.
Musa Proters
[email protected]I served the lobster vol-au-vents with a side of roasted asparagus and a glass of white wine. It was a perfect meal!
Ugwosie Chinecherem
[email protected]I added a bit of chopped fresh tarragon to the sauce for a pop of color and flavor. It was a nice addition.
Kyleigh Riley
[email protected]I didn't have any cognac on hand, so I used brandy instead. It worked out just fine, and the sauce was still delicious.
Kawser Hawladar
[email protected]I used a pre-made puff pastry dough to save time, and it worked out great. The vol-au-vents were still light and flaky, and they held up well to the lobster filling.
Walumoli Abdulkareem
[email protected]The puff pastry vol-au-vents were a bit tricky to make, but they turned out perfectly flaky and golden brown. They were the perfect vessel for the lobster filling.
2p2 Gaming
[email protected]I was a bit skeptical about the orange cognac sauce, but I'm so glad I tried it. It was the perfect balance of sweet and savory, and it really elevated the dish.
Harmony Z
[email protected]The lobster vol-au-vent was a bit more work than I expected, but it was definitely worth it. The end result was a stunning and delicious dish that was perfect for a special occasion.
Crystal Hudson
[email protected]I've made this lobster vol-au-vent recipe several times now, and it's always a hit with my guests. The sauce is so flavorful and the lobster is cooked to perfection. I highly recommend this recipe!
Ayaan Butt
[email protected]This lobster vol-au-vent was an absolute delight to make and even more enjoyable to eat. The orange cognac sauce was the perfect complement to the rich lobster filling, and the flaky puff pastry vol-au-vents were the perfect vessel to hold it all tog