Lobster Vol Au Vent with Orange Cognac Sauce

Nutriscore Rating: 61/100

Elevate your next dinner party with this decadent Lobster Vol Au Vent with Orange Cognac Sauce! Featuring golden, flaky puff pastry shells filled with tender chunks of lobster in a luxurious, creamy sauce infused with fresh orange juice, a splash of cognac, and a hint of garlic and shallots, this dish is the epitome of gourmet elegance. The sauce’s citrusy brightness perfectly complements the rich lobster, while a sprinkle of fresh parsley and orange zest adds a vibrant finishing touch. Ready in under an hour, this stunning seafood appetizer is both sophisticated and surprisingly approachable, making it the perfect centerpiece for a special occasion or holiday feast. Serve it as a showstopping starter or enjoy it as an indulgent main course.

Recipe Information

• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 6 pieces Puff pastry shells
• 1 pound Cooked lobster meat (chopped)
• 2 tablespoons Unsalted butter
• 2 tablespoons Shallots (finely chopped)
• 1 teaspoon Garlic (minced)
• 1 tablespoon All-purpose flour
• 0.5 cup Orange juice (freshly squeezed)
• 2 tablespoons Cognac
• 0.5 cup Heavy cream
• 0.5 cup Chicken or fish stock
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped for garnish)
• 1 teaspoon Zest of an orange

📝 Instructions

8 steps

1. Preheat the oven to 375°F (190°C) and bake the puff pastry shells according to package instructions. Once fully baked, set aside to cool slightly.

2. In a large skillet, melt the butter over medium heat. Add the chopped shallots and garlic, cooking for 2-3 minutes or until softened and aromatic.

3. Sprinkle the flour over the shallots and garlic, stirring constantly to form a roux. Cook for 1 minute to eliminate the raw flour taste.

4. Slowly pour in the orange juice and stock, whisking continuously to ensure no lumps form. Continue stirring until the mixture begins to thicken, about 2-3 minutes.

5. Add the cognac, heavy cream, salt, pepper, and orange zest. Stir well and simmer over low heat for 5 minutes to allow the flavors to meld.

6. Gently fold the chopped lobster meat into the sauce, ensuring it is evenly coated. Allow to heat through for 3-4 minutes, taking care not to overcook the lobster.

7. Carefully remove the tops of the puff pastry shells and hollow out the interiors if needed. Spoon the lobster mixture into the shells, heaping gently.

8. Garnish with fresh parsley and serve immediately. Optionally, place the shell tops back on for presentation.

Nutrition Facts

1 serving (181.4g)

Calories		302
% Daily Value*
Total Fat		18.7 g	24%
	Saturated Fat	9.8 g	49%
	Polyunsaturated Fat	0.0 g
Cholesterol		157 mg	52%
Sodium		696 mg	30%
Total Carbohydrate		11.8 g	4%
	Dietary Fiber	0.7 g	3%
	Total Sugars	2.4 g
Protein		16.9 g	34%
Vitamin D		0.9 mcg	5%
Calcium		76 mg	6%
Iron		0.9 mg	5%
Potassium		270 mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1009 cal (59.5%%)

Protein: 403 cal (23.8%%)

Carbs: 284 cal (16.8%%)