Lobster Vol Au Vent With Orange Cognac Sauce

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Creamy lobster filled pastries which can be served in either appetizer or dinner size

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Steps

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For the orange cognac sauce: in a medium saucepan over high heat combine the orange juice , sugar , salt , and pepper.

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Bring to a boil then reduce heat until nearly evaporated.

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Add the stock , heavy cream , and cognac.

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Boil for minute , remove from the heat , and set aside.

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For the lobster vol au vent: preheat a saucepan over high heat until very hot.

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Add the olive oil , then the lobster meat , mushrooms , shallots , tarragon , and white pepper , to taste , while stirring to combine ingredients.

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Add 1 / 2 cup of the orange cognac sauce and bring to a boil for 1 minute.

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Reduce to a simmer.

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Spoon reduced mixture into prepared shells , drizzle with remaining orange cognac sauce , and garnish with parsley leaves.

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Ingredients

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orange juice, sugar, salt and pepper, chicken stock, heavy cream, cognac, olive oil, lobster meat, shiitake mushrooms, shallot, fresh tarragon leaves, white pepper, vol-au-vent cases, parsley