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Lobster in a Cream Sauce served in puff pastry shells alongside a mixed green salad

Lobster Vol-au-Vent

Lobster Vol-au-Vent consists of tender succulent chunks of lobster in a rich creamy sauce served in puff pastry shells. Can be served as an entrée, hors d’oeuvres, or appetizers.
Course Main Course
Cuisine Canadian
Keyword lobster, lobster in puff pastry shells, lobster recipe, lobster vol-au-vent
Servings 4
My Island Bistro Kitchen Barbara99

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.
  5. 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.

  6. 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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