It’s lobster season here in our part of Nova Scotia and what a treat it is for us to be living just a few minutes walk from a fishermans’ wharf. That’s right! We can walk whenever we wish but the trick is, we have to be there when the boat comes in and before the refrigerated truck takes the catch of the day away.
Our first time we were a little too late. Our second, we scored a sinkful of these lovelies, shared some with family and turned the rest into lobster rolls and lobster mac and cheese.
For my easy pressure cooker Mac and Cheese recipe click here.
So when we were planning for our first ever dinner with friends in our little sea-side home we thought let’s get us some more.
The prep was really easy. I made the orange sauce a little ahead of time and we had steamed the lobster and extracted all the good stuff the night before.
The rest was just some simmering and stirring. Served with freshly steamed asparagus and a wedge of lemon it looked so pretty all plated and fancy. Wouldn’t this make a great New Year’s Eve feast?
Many thanks to the Food Network for the inspiration
- 1 cup fresh squeezed orange juice
- 1 tablespoon sugar
- Salt and pepper
- 1 cup chicken stock
- ½ cup heavy cream
- 2 tablespoons cognac
- 2 tablespoons olive oil
- 1 cup lobster meat, diced
- 1 cup mushrooms, diced
- 1 tablespoon chopped shallots
- 1 teaspoon chopped fresh tarragon leaves
- 4 prepared puff pastry shells
- Fresh flat-leaf parsley, for garnish
- 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 ½ 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.