Name: Bouchard Inn & Chanterelle Restaurants Vol Au Vent D’Asperges Et De Homard Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups Puff pastry sheets; 1 whole Egg (for egg wash); 1 cup Lobster meat, cooked and chopped; 1 cup Asparagus, trimmed and cut into 1-inch pieces; 2 tbs Butter; 1 whole Shallot, finely chopped; 1 cup Heavy cream; 1 tsp Salt; to taste Black pepper; 1 tbs Lemon juice

Chardonnay, Joseph Drouhin Macon Villages, Burgundy, France

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

A pastry filled with asparagus and lobster.

Preheat the Oven

On a lightly floured surface, roll out the puff pastry sheets to about 1/8 inch thick. Cut into circles of about 4 inches in diameter.

Roll Out Puff Pastry

Cut smaller circles (about 2 inches) from the center of half of the larger circles to create a ring. Place the rings on top of the corresponding larger circles to form the vol au vent shells.

Create Vol au Vent Shells

Beat the egg and brush it over the pastry to give it a golden color when baked.

Egg Wash

Place the pastry on a baking sheet and bake in the preheated oven for about 15-20 minutes or until golden and puffed. Remove from the oven and let cool.

Bake

In a skillet, melt the butter over medium heat. Add the chopped shallot and sauté until translucent, about 3 minutes. Add the asparagus and cook for another 3-4 minutes until tender but still crisp.

Sauté Asparagus

Stir in the lobster meat, heavy cream, salt, black pepper, and lemon juice. Cook until heated through, about 2-3 minutes.

Combine Ingredients

Carefully spoon the lobster and asparagus filling into the cooled pastry shells.

Fill Pastry Shells

Serve immediately garnished with a sprinkle of fresh herbs if desired.

Serve Warm

Puff pastry sheets

Egg (for egg wash)

Lobster meat, cooked and chopped

Asparagus, trimmed and cut into 1-inch pieces

Butter

Shallot, finely chopped

Heavy cream

Salt

Black pepper

Lemon juice

Vol au Vent d’Asperges et de Homard

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Sorbet Du Jour

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Make Vol Au Vent D’Asperges Et De Homard Recipe in just 45m. A pastry filled with asparagus and lobster.

Vol Au Vent D’asperges Et De Homard Recipe

Ingredients

Pastry

Filling

Method

Prepare the Pastry