Homard Vol-au-vent Recipe
Recipe information
Make Homard Vol-au-vent in just 45m. Fresh baked Vol-au-vent with Lobster in tarragon cream sauce.
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Ingredients
Pastry
Lobster Filling
Prepare the Puff Pastry
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
2. Roll Out Puff Pastry
On a lightly floured surface, roll out the puff pastry sheets to about 1/8 inch thick.
3. Cut and Shape Pastry
Cut the pastry into circles (about 4 inches in diameter). Cut smaller circles for the tops. Arrange the larger circles on a baking sheet and brush with egg wash.
Prepare the Lobster Filling
5. Sauté Shallots
In a skillet, melt the butter over medium heat. Add the minced shallots and sauté until translucent.
6. Add Cream and Seasoning
Pour in the heavy cream, salt, and black pepper. Stir well and bring to a simmer.
7. Incorporate Lobster and Tarragon
Add the chopped lobster meat and tarragon to the cream sauce. Stir gently and cook for another 5 minutes until heated through.
Assemble the Dish
8. Fill the Pastry
Gently remove the tops of the puff pastry shells. Spoon the lobster filling into each shell.
9. Serve
Replace the tops and serve immediately, garnished with additional tarragon if desired.
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