Veranda Restaurant's Lobster Vol au Vent with Orange Cognac Sauce
Orange Cognac Sauce Ingredients:
- 1 cup fresh squeezed orange juice
- 1 Tbsp sugar
- Salt and pepper
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 Tbsp cognac
Lobster Vol au Vent Ingredients:
- 2 Tbsp olive oil
- 8 oz lobster meat, diced
- 4 oz shiitake mushrooms, diced
- 1 Tbsp chopped shallots
- 1 tsp 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
Preparation:
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.
Makes: 4Source:
Submitted by: Recipe Group Member
Date:
