Recipes
Lobster Sensations “Vol Au Vents” in creamy Avocado sauce
Submitted by Stephen Hayes
- Serve with grilled Asparagus
- Garnish with an Avocado fan
Yield: 4 servings
Ingredients
Store bought frozen puff pastry sheets |
8oz of King and Prince Lobster Sensations |
1 ripe avocado |
1 clove of garlic |
½ lemon (for juice) |
¼ cup olive oil |
¼ cup light cream |
Salt and Pepper to taste |
Directions
- Vol Au Vent preparation:
- Thaw just enough to pull sheets apart (still cold)
- Egg wash the sheets
- Using a circle pastry cutter, cut out 8 circles
- With a slightly smaller cutter, cut into 4 of the circles (leave the inner circle in the big circle, just make the cut)
- Place two circles together (place the one with the small circle cut on top of the uncut circle of pastry)
- Apply with minimal handling (do not press them together) any mashing of the pastry will impede the rising while cooking
- Egg wash the 4 remaining pastry circles again
- Put in a Pre-heated oven at 400 degrees
- Cook pastry for 20-25 minutes they should be a dark golden brown
- When done take out for 1-2 minutes while leaving the oven door open
- Put cooked shells back into oven to cool very slowly as the oven cools.
- Lobster with cream sauce preparation:
- Blend sauce ingredients in a blender minus the Lobster meat.
- In a sauté pan, heat lobster meat in a teaspoon of oil on medium heat. When heated through, turn off heat and add Avocado sauce and toss
- Put some sauce down in the center of the plate
- Place puff pastry cup in the center of the sauce on the plate
- Spoon the lobster and sauce into the puff pastry
- Top with the puff pastry cap set off to the side a bit