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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Daham Madusara
[email protected]This recipe seems a bit too complicated for me. I think I'll stick to something simpler.
Zohaib Zohaib
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to see what I can do.
Safyan Ahmed
[email protected]I'm not a big fan of seafood, but this dish looks so good that I might have to make an exception.
Riaz Solangi
[email protected]This dish looks amazing! I'm definitely going to give it a try.
Sahbi Mattu
[email protected]I can't wait to try this recipe! It sounds absolutely delicious.
Suzanne Gittings
[email protected]This recipe is a keeper! It's going to be my new go-to dish for special occasions.
slindile andile
[email protected]I've made this dish several times and it always turns out perfectly.
boxboy br
[email protected]This lobster vol-au-vent is a true culinary masterpiece. The flavors and textures are simply exquisite.
Pramod Thapa
[email protected]I highly recommend this recipe for anyone who loves seafood and is looking for a special dish to serve at their next dinner party.
Nurun
[email protected]This dish is a bit time-consuming to make, but it is well worth the effort. The results are truly stunning.
Ayesha Zohab
[email protected]I used frozen lobster meat for this recipe and it turned out great. The meat was tender and succulent.
Kim Tida
[email protected]The orange cognac sauce is the perfect finishing touch to this dish. It adds a delightful sweetness and acidity that really brightens up the flavors.
Suchanya Whitty
[email protected]I made this dish for a special occasion and it was a hit! The vol-au-vents were perfectly crispy and the lobster and mushroom filling was rich and flavorful.
INzmam ChaudharY
[email protected]This lobster vol-au-vent is a spectacular dish that is sure to impress your guests. The combination of lobster, mushrooms, and cognac sauce is simply divine.