Homard Vol-au-vent Recipe

Time45m

Serves4

Fresh baked Vol-au-vent with Lobster in tarragon cream sauce.

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Ingredients

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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.
4
Bake the Pastry
Bake in the preheated oven for about 15-20 minutes, until golden brown and puffed. Remove from the oven and let cool slightly.

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.

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.