Ingredients
-
-
1
-
1
-
1
-
1
-
1/2
-
2
-
-
2
-
8
-
4
-
1
-
1
-
1
-
4
Directions
Lobster Vol Au Vent With Orange Cognac Sauce, Creamy lobster filled pastries which can be served in either appetizer or dinner size, I had a progressive dinner party and I hosted the appetizers I served the lobster in orange cognac sauce as the 3rd course and it was a HUGE hit I would absolutely serve it again as even a dinner course, it was delicious, Creamy lobster filled pastries which can be served in either appetizer or dinner size
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Steps
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1
Done
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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. |
|
2
Done
|
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. |
|
3
Done
|
Spoon Reduced Mixture Into Prepared Shells, Drizzle With Remaining Orange Cognac Sauce, and Garnish With Parsley Leaves. |
