INGREDIENTS:
(4 servings, prepare in 30 minutes, total meal in 35 minutes)
Maine Lobster Vol au Vent
8 oz Maine lobster meat
2 tbs olive oil
4 oz shiitake mushrooms, diced
1 tbs shallots, diced
1 tsp fresh tarragon leaves, chopped
1 pinch white pepper
4 vol au vent cases
Parsley, flat leave, for garnish
Orange Cognac Sauce
1 cup orange juice, freshly squeezed
1 tbs sugar
1 pinch salt and pepper
1 cup chicken stock
1/2 cup heavy cream
2 tbs cognac
DIRECTIONS:
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 1 minute, remove from heat and set aside.
For Maine Lobster Vol au Vent:
Preheat a saucepan over high heat until very hot. Add the olive oil, then the Maine 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.
Spoon reduce mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.
NUTRITIONAL:
Nutrition Facts: (The following items or measurements are not included below: fresh tarragon leaves)
Calories: 554
Calories from fat: 333 (60%)
Amount Per Serving:
Total Fat: 37.1 g (57%)
Saturated Fat: 12.7 g (63%)
Monounsaturated Fat: 18.8 g
Polyunsaturated Fat: 3.7 g
Trans Fat: 0 g
Cholesterol: 99 mg (33%)
Sodium: 392 mg (16%)
Potassium: 443 mg (12%)
Total Carbohydrate: 38.6 g (12%)
Dietary Fiber 1.4 g (5%)
Sugars: 10.8 g
Protein: 17.7 g (35%)
Vitamin A: 634 mcg (12%)
Vitamin B6: 0.2 mg (8%)
Vitamin B12: 0.6 mcg (10%)
Vitamin C: 31 mg (52%)
Vitamin E: 4 mcg (14%)
Calcium: 63 mg (6%)
Iron: 1 mg (10%)
