Lobster Vol Au Vent With Orange Cognac Sauce – a delicious recipe with Cognac Sauce, orange juice, sugar, salt, chicken stock, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
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
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
Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.
332
kcal
Calories
21
g
Fat
16
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: Orange Cognac Sauce, 1 cup orange juice, freshly squeezed, 1 tablespoon sugar, 1 pinch salt and pepper, and more.
Yes, Lobster Vol Au Vent With Orange Cognac Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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