Lobster Vol au Vent with Orange Cognac Sauce Recipe : Food Network


  • 1 cup fresh squeezed orange juice
  • 1 tablespoon sugar
  • Salt and pepper
  • 1 cup
  • ½ cup heavy cream
  • 2 tablespoons cognac
  • 2 tablespoons olive oil
  • + 7 more ingredients
    • 8 ounces lobster meat, diced
    • 4 ounces
    • 1 tablespoon chopped shallots
    • 1 teaspoon chopped fresh tarragon leaves
    • White pepper
    • 4 prepared Vol au Vent shells (
    • Fresh

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:...

View full recipe at SpringPad


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