Lobster and mushroom vol-au-vent

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

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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.