Lobster Vol Au Vent With Orange Cognac Sauce Recipes
ORANGE LOBSTER TAIL
This is what I tried the other day and liked it.
Provided by brandondddavis
Categories Lobster Recipes
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Melt butter in a skillet over low heat.
- Stir orange juice into melted butter and bring mixture to a simmer.
- Stir in white wine.
- Place lobster tails in orange juice and wine mixture.
- Cover and steam until lobster shells turn bright red and the meat is opaque, 10 to 15 minutes.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 15.4 g, Cholesterol 192.9 mg, Fat 38.8 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 24.1 g, Sodium 769.6 mg, Sugar 10.7 g
LOBSTER VOL AU VENT WITH ORANGE COGNAC SAUCE
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
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 VENTS
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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