Lobster and mushroom vol-au-vent

Name: Lobster and mushroom vol-au-vent
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Québécoise
Ingredients: 5 lobster tails, shells on; 1.5 liters (6 cups) chicken broth; 3 tbsp (45 ml) olive oil; 2 shallots, finely chopped; 2 garlic cloves, finely chopped; ½ cup (125 ml) finely sliced celery; 12 white mushrooms, sliced; 1 tbsp (15 ml) fresh thyme leaves; ¼ cup (60 ml) butter; ¼ cup (60 ml) all-purpose flour; ½ cup (125 ml) milk; ½ tsp (2.5 ml) mild smoked paprika; 6 vol-au-vent shells, warmed; Salt and freshly ground pepper

Preparation 35 min
Cooking 30 min
Servings 6
Freezing I do not suggest

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Ingredients
Preparation
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🦞 A refined classic that always delivers

Some dishes instantly evoke special occasions and beautifully set tables. This lobster and mushroom vol-au-vent is one of them. Creamy without being heavy, elegant without being pretentious, it lets the lobster shine while building depth through mushrooms, thyme and a rich, aromatic sauce.

Using the lobster shells to enrich the broth brings a subtle marine complexity, while the mushrooms add an earthy balance that grounds the dish. Served hot in a crisp vol-au-vent shell, this is comfort food dressed up for an elegant meal that still feels warm and inviting.

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Fireworks in your mouth!

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Tips & tricks for lobster and mushroom vol-au-vent 🦞

✅ Shell-infused broth
Simmering the shells adds depth and flavor without needing extra cream.

✅ Lobster texture
Avoid overcooking the lobster to keep it tender and delicate.

✅ Smooth sauce
Whisk constantly when adding the liquid to prevent lumps.

✅ Make-ahead
The filling can be prepared a few hours ahead and gently reheated.

✅ Storage
The filling keeps up to 24 hours in the refrigerator in an airtight container.

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Ingreédients

5 lobster tails, shells on
1.5 liters (6 cups) chicken broth
3 tbsp (45 ml) olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
½ cup (125 ml) finely sliced celery
12 white mushrooms, sliced
1 tbsp (15 ml) fresh thyme leaves
¼ cup (60 ml) butter
¼ cup (60 ml) all-purpose flour
½ cup (125 ml) milk
½ tsp (2.5 ml) mild smoked paprika
6 vol-au-vent shells, warmed
Salt and freshly ground pepper

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Preparation

Remove the lobster meat from the tails, reserving the shells, and roughly chop the meat. Keep refrigerated.
Place the shells in a saucepan, add the chicken broth, bring to a boil, then reduce the heat and simmer gently for 15 minutes. Remove from the heat, strain the broth and set aside.
In a skillet over medium heat, add the olive oil and sauté the shallots, garlic and celery for 2 minutes. Add the mushrooms and cook for another 2 minutes, adding a little oil if needed.
Add the lobster meat and thyme, and cook for 3 to 4 minutes. Season with salt and pepper, remove from the heat and set aside.
In a saucepan over medium heat, melt the butter and add the flour, stirring constantly to form a roux. Cook for 2 minutes. Gradually whisk in the lobster broth and milk, breaking up any lumps. Cook, stirring constantly, for 4 to 5 minutes, until the sauce thickens and coats the back of a spoon.
Remove from the heat, fold in the lobster mixture and smoked paprika, and mix well. Taste and adjust seasoning if needed.
Place the vol-au-vent shells on plates and generously spoon the lobster sauce over the top. Serve immediately.

Frequently asked questions

Shrimp or a mixed seafood blend can be used, adjusting the cooking time accordingly.

The filling can be made ahead, but the vol-au-vent shells should be filled just before serving to keep them crisp.

Freezing is not recommended, as the sauce may separate once thawed.

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With lobster and mushroom vol-au-vent, Cono Sur Chardonnay 2024 offers a beautiful balance between white-fleshed fruit and refreshing acidity. Its pineapple aromas and flavors bring brightness to the dish, lifting the sauce while respecting the delicacy of the lobster. A clean, harmonious pairing that supports the dish without taking over. See the product

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With lobster and mushroom vol-au-vent, a Québec imperial gose with gentle acidity and a saline edge brings an elegant coastal freshness. Notes of lime, coriander and wheat complement the sweetness of the lobster, while the natural salinity echoes the crustacean itself, creating a lively and perfectly balanced seaside pairing. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!