Lobster Vol Au Vent With Orange Cognac Sauce

Ingredients

Orange Cognac Sauce

• 1 cup orange juice, freshly squeezed
• 1 tablespoon sugar
• 1 pinch salt and pepper
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons cognac

Lobster Vol au Vent

• 2 tablespoons olive oil
• 8 ounces lobster meat
• 4 ounces shiitake mushrooms, diced
• 1 tablespoon shallot, chopped
• 1 teaspoon fresh tarragon leaves, chopped
• 1 pinch white pepper
• 4 vol-au-vent cases
• parsley, flat leaf, for garnish

Directions

1. 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. 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. 3

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