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Veranda Restaurant's Lobster Vol au Vent with Orange Cognac Sauce

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Orange Cognac Sauce Ingredients:

  • 1 cup fresh squeezed orange juice

Lobster Vol au Vent Ingredients:

  • 2 Tbsp olive oil

Directions:

  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. 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. Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.
  4. Makes 4

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