Lobster and mushroom vol-au-vent
- Preparation 35 min
- Cooking 30 min
- Servings 6
- Freezing I do not suggest
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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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✅ 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.
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.
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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