Lobster Vol Au Vent With Orange Cognac Sauce Recipes

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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

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 VENT FRUITS DE MER



Vol au Vent Fruits de Mer image

Provided by Food Network

Time 3h30m

Yield 4 servings

Number Of Ingredients 20

2 pounds puff pastry
2 dozen mussels
1/2 cup dry white wine
1 snapper head
1 1/4 cups water
1 onion
Bouquet garni
1/4 cup clarified butter
1 shallot, finely chopped
4 sole fillets, quartered
12 scallops
Salt, white pepper
2 tablespoons butter
1/4 cup flour, sifted
1 1/4 cups button mushrooms
Nutmeg
Juice 1/4 lemon
6 jumbo shrimp, cooked and sliced into scallops
1 egg yolk
1/4 cup cream

Steps:

  • Preheat oven to 425 degrees F. Make vol au vent by cutting a circle 8 inches in diameter in 1-inch thick pastry. Make another incision 1 1/2 inches from edge of pastry. Place round of pastry on a baking sheet brushed with cold water and bake 30 minutes. Remove lid and scoop out the inside to form a pastry case. Set aside. Place the mussels in a pan on a high heat with 1/4 cup of the dry white wine, cover, shake pan and allow to cook for 2 minutes. Allow to cool and then remove mussels from shells. Prepare fish stock by simmering snapper head with water, onion and Bouquet garni for 30 minutes and then strain. Place some clarified butter into a pan on the heat and add the shallot. Fry gently and then place the fish fillets on top and the scallops, and moisten with 1/2 cup of the fish stock and 1/4 cup of the dry white wine. Season with salt and pepper and poach for 5 minutes.
  • Sauce: Place the 1 tablespoon butter in a saucepan and when it has melted add the sifted flour. Stir gently to cook the roux but do not allow to color. Remove from the heat and add the warmed fish stock a little at a time, beating well after each addition. Place sauce back on heat and season with salt and pepper and allow to simmer 10 minutes, stirring from time to time. In a separate pan place a little clarified butter and when hot add the mushrooms. Season with salt, pepper and nutmeg and add a squeeze of lemon juice. Allow to fry gently for 1 minute. Remove the fish fillets to a dish and place the scallops, shrimp, mussels and mushrooms together in a bowl. Mix the yolk with the cream and then stir into the sauce - add 1 tablespoon butter and then fold in the seafood being very careful not to break the fish. Check the seasoning. Place the seafood mixture into the pastry case and heat in a 350 degree oven for 10 minutes.

COGNAC SAUCE



Cognac Sauce image

This sophisticated sauce will quickly become a favorite at your house. Spoon it over grilled veal chops or a crisp roast duck, and you will present a memorable dish. It is outstanding over noodles for a small but rich first course.

Provided by Dancer

Categories     Sauces

Time 40m

Yield 1 c.

Number Of Ingredients 8

2 tablespoons butter
2 large shallots, minced
1 clove garlic, minced
2 tablespoons cognac
1/2 cup brown stock
1/2 cup heavy cream
1 cup sliced mushrooms
salt & freshly ground black pepper

Steps:

  • Melt the butter in a heavy medium-size saucepan over medium heat.
  • Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
  • Then add the cognac and flame.
  • To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
  • Holding the pan away from you, allow the flames to die down naturally.
  • Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
  • Add the mushrooms and continue to simmer 3 to 5 minutes more.
  • Season with salt and pepper and serve immediately.

VOL AU VENTS



Vol au Vents image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 14

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.

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