With access to high quality seafood here in PEI, we consume a lot of seafood, including lobster, especially when it is in season and fished locally off the Island shores. I like developing recipes using lobster as the main ingredient and, today, I am sharing my recipe for Lobster Vol-au-Vent.
Described in its most basic terms, Lobster Vol-au-Vent is lobster prepared in a rich and flavorful cream sauce. When served in baked patty shells (aka puffed pastry or vol-au-vent shells), this dish is, in my opinion, elevated to restaurant quality fare.
Lobster Meat
The recipe calls for ½ pound of cooked lobster meat. Fresh lobster is, of course, always best and preferable; however, frozen or canned lobster (well drained) may also be used.
If using fresh lobster, you can either buy lobster in the shell cooked (as shown above) or purchase live lobsters (shown in photo below) and cook the lobster yourself by whatever method you normally use.
If you have access to already-shelled cooked lobster meat, it makes the preparation of Lobster Vol-au-Vent a lot easier and you will know you have exactly the amount of meat needed for the recipe. Here in PEI, during lobster season, some fish markets sell bags of the cooked lobster meat (usually in 1-lb bags as shown in the photo below) and there are no shells to be dealt with or time spent shelling the lobster.
Additionally, it is difficult to know precisely how many pounds of lobster in the shell would be needed to yield exactly ½ pound of lobster meat as so much depends on how well filled the lobsters are with meat. As a gauge only, approximately two – 1 pound lobsters (give or take), or one – 2-pound lobster, could be expected to yield about ½ pound of lobster meat but, I caution, that is just a very general guideline only as it depends on the quality of the lobsters, how much water is in them, and how well filled the lobsters are with meat and there is no way to know that until they are cracked open.
Mushrooms
Mushrooms complement lobster well and sautéed mushrooms add flavor and texture to this dish. I typically use small sliced white button mushrooms in this recipe but cremini mushrooms would work well, too.
The Sauce
The sauce begins with making a light roux of flour and butter in a heavy-bottomed saucepan. A roux, for those who might not be familiar with the term, is simply equal amounts of flour and fat (by weight, not volume) cooked over low heat to cook out the raw flour flavor and allow the starchy flour granules to be coated with fat. This prevents clumping of flour that can make a lumpy sauce and instead, results in a desired silky smooth sauce when the milk, cream, or stock is added. The fat (usually butter) is melted and then, when frothy and bubbly, the flour is stirred in to form a paste-like consistency.
With today’s recipe for Lobster Vol-au-Vent, we are only using a small amount of butter and flour so won’t cook the roux as long as if we were making a larger quantity sauce which could see the roux cooking for 3-5 minutes to yield a white roux. For the Lobster Vol-au-Vent recipe’s amount, I suggest it will probably only take a couple of minutes (or maybe even a wee bit less) as we are looking for a light-colored roux with no browning that occurs the longer it is cooked.
It is important that a heavy-bottomed saucepan be used and to stir the roux constantly and adjust the heat downward if the roux shows signs of starting to scorch. This roux becomes the primary thickening agent for the sauce.
The recipe calls for 18% M.F. cream that gives the sauce richness. Into that cream, I add a small amount of liquid chicken bouillon to boost the sauce flavor. In many dishes, including this one, it’s the layering of flavor agents that results in a tasty dish. When adding the cream to the roux, it is important to only add small amounts at a time and whisk or stir it in well with the roux to create a smooth sauce. When all the cream has been added and blended in, simmer the mixture for a couple of minutes before adding the egg yolks, stirring fairly regularly to prevent the mixture from scorching.
Two large egg yolks (room temperature) are called for in this recipe. The egg whites are not used in this recipe and should not be added as they would affect the thickening properties of the sauce. Reserve the egg whites for another use or discard them.
Not only do the yolks add richness to the sauce but they also help to thicken it. Once the cream has been blended in with the roux and heated (never boiled) in the saucepan, remove 2-3 tablespoons of the hot cream and slowly add it to the two beaten egg yolks in a small bowl, all the while whisking the egg yolk and cream mixture as the hot cream is being added to the yolks. This is known as tempering the egg yolks, a process used to ensure that the yolks are warmed to the sauce temperature and do not curdle or scramble when added to the pan containing the bulk of the sauce.
Slowly add and stir, or whisk, the tempered egg yolk mixture into the sauce in the pan until well incorporated. Add the paprika, nutmeg, and brandy or sherry and cook the sauce over low to medium-low heat until thickened to a desired consistency. Stir frequently to avoid the sauce scorching. Add the grated cheddar cheese, mushrooms, and lobster meat to the sauce and heat for 1-2 minutes, on low heat, just until cheese is melted and the added ingredients heated. Season with salt and pepper, to taste.
To Serve:
I serve this fabulous flavorful filling in baked patty shells but it can also be served on toast points, over biscuits, or even on English Muffins. The patty shells are a more dressy way to serve the lobster dish and can be found, unbaked, in the frozen food section of most large supermarkets. They may be labeled as patty shells, puff pastry shells, or vol-au-vents and are available in entrée size and in small appetizer/hors d’oeuvres size.
When I am serving this Lobster Vol-au-Vent as a main meal, I typically serve it alongside a green salad, as shown in the photos in this posting, though steamed asparagus would be a lovely side as well. Whether serving as an appetizer, hors d’oeuvres, or as a main entrée, serve this lobster dish hot.
Freezing Filling for Later Use:
This filling for Lobster Vol-au-Vent freezes well in an airtight freezer container. When ready to use, remove the filling from the freezer and allow the filling to thaw in the refrigerator for several hours or overnight. Re-heat in microwave-safe dish until heated to serving temperature. Do not let it boil. Stir the filling periodically as it reheats.
Lobster Vol-au-Vent
Ingredients:
½ lb (227g) cooked lobster meat (either fresh or frozen/canned), coarsely chopped into bite-sized pieces
3 tbsp butter
6 oz (170g) white button or cremini mushrooms, sliced
2 tbsp butter
3 tbsp all-purpose flour
1½ cups 18% M.F. cream, room temperature
1½ tsp liquid chicken bouillon
2 large egg yolks, beaten (room temperature)
¼ tsp paprika
pinch nutmeg
1½ tbsp brandy or sherry
1 oz (apx. 28g) grated cheddar cheese
salt and pepper, to taste
Fresh chopped parsley for garnish (optional)
Method:
Pre-Prep: Bring cream to room temperature. Separate eggs and bring egg yolks to room temperature. Reserve the egg whites for another purpose or discard as they are not used in this recipe. Assemble and measure out all ingredients. Coarsely chop the cooked lobster meat into bite-sized pieces. Grate the cheddar cheese with a fine grater or microplane. Whisk the liquid chicken bouillon into the cream. Whisk egg yolks lightly in small bowl.
Melt 3 tablespoons butter in a medium-sized pan over medium heat. Add the mushrooms and sauté for approximately 2-3 minutes, until softened, stirring constantly. Reduce heat, if necessary, to avoid scorching mushrooms. Remove pan from heat and set aside.
Melt two tablespoons of butter in a small heavy bottomed saucepan over low heat. When butter is frothy and bubbly, sprinkle in the flour and, using a wooden spoon or whisk, stir to make a paste (known as a roux). Continue to stir mixture for a couple of minutes or so, adjusting the heat downward if mixture begins to show signs of starting to scorch. Then, slowly with small amounts at a time, whisk the cream into the butter-flour mixture until smooth and mixture starts to thicken. Simmer the mixture for a couple of minutes, stirring almost constantly, to prevent the mixture from scorching.
Remove 2-3 tablespoons of the hot cream and slowly add it to the two beaten egg yolks in a small bowl, all the while whisking the mixture as the hot cream is being added to the yolks. Slowly stir the tempered egg yolk mixture into the sauce in the pan until well incorporated.
Add the paprika, nutmeg, and brandy or sherry and cook the sauce, stirring frequently, over low to medium-low heat until thickened to desired consistency. Add the grated cheddar cheese, mushrooms, and lobster meat to the sauce and heat for 1-2 minutes, until cheese has melted and the lobster and mushrooms heated. Season with salt and pepper, to taste.
Serve immediately in baked patty shells (aka puffed pastry or vol-au-vent shells) or over toast points or biscuits.
Yield: Apx. 4-6 entrée servings
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If you are a lobster lover, check out these other tasty lobster recipes from My Island Bistro Kitchen:
Lobster Macaroni and Cheese
Lobster and Asparagus Crepes
Lobster Cakes
Lobster Frittata
PEI Lobster Chowder
PEI Lobster Rolls
Lobster Club Sandwich
Fabulous Lobster Recipes
Lobster Vol-au-Vent
Ingredients
- ½ lb (227g) cooked lobster meat (either fresh or frozen/canned), coarsely chopped into bite-sized pieces
- 3 tbsp butter
- 6 oz (170g) white button or cremini mushrooms, sliced
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 1½ cups 18% M.F. cream, room temperature
- 1½ tsp liquid chicken bouillon
- 2 large egg yolks, beaten (room temperature)
- ¼ tsp paprika
- pinch nutmeg
- 1½ tbsp brandy or sherry
- 1 oz (apx. 28g) grated cheddar cheese
- salt and pepper, to taste
- Fresh chopped Parsley for garnish (optional)
Instructions
Pre-Prep: Bring cream to room temperature. Separate the eggs and bring the egg yolks to room temperature. Reserve the egg whites for another purpose or discard as they are not used in this recipe. Assemble and measure out ingredients. Coarsely chop the cooked lobster meat into bite-sized pieces. Grate the cheddar cheese with a fine grater or microplane. Whisk the liquid chicken bouillon into the cream. Whisk egg yolks lightly in small bowl.
Melt 3 tablespoons butter in a medium-sized pan over medium heat. Add the mushrooms and sauté for approximately 2-3 minutes, until softened, stirring constantly. Reduce heat, if necessary, to avoid scorching mushrooms. Remove pan from heat and set aside.
Melt two tablespoons of butter in a small heavy bottomed saucepan over low heat. When butter is frothy and bubbly, sprinkle in the flour and, using a wooden spoon or whisk, stir to make a paste (known as a roux). Continue to stir mixture for a couple of minutes or so, adjusting the heat downward if mixture begins to show signs of starting to scorch. Then, slowly with small amounts at a time, whisk the cream into the butter-flour mixture until smooth and mixture starts to thicken. Simmer the mixture for a couple of minutes, stirring almost constantly, to prevent the mixture from scorching.
- Remove 2-3 tablespoons of the hot cream and slowly add it to the two beaten egg yolks in a small bowl, all the while whisking the mixture as the hot cream is being added to the yolks. Slowly stir the tempered egg yolk mixture into the sauce in the pan until well incorporated.
- Add the paprika, nutmeg, and brandy or sherry and cook the sauce, stirring frequently, over low to medium-low heat until thickened to desired consistency. Add the grated cheddar cheese, mushrooms, and lobster meat to the sauce and heat for 1-2 minutes, until cheese has melted and the lobster and mushrooms heated. Season with salt and pepper, to taste.
Serve immediately in baked patty shells (aka puffed pastry or vol-au-vent shells) or over toast points or biscuits.
Recipe Notes
Yield: Apx. 4-6 entrée servings
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