Lobster Vol Au Vent

What is Lobster Vol Au Vent?

Lobster vol au vent is a classic French dish that consists of a creamy lobster-filled pastry puff, garnished with a variety of vegetables and herbs. The name "vol au vent" literally translates to "windblown" in French, referring to the light and airy texture of the pastry puff. This dish is a favorite among seafood lovers and is often served as a starter course or an accompaniment to a larger meal.

Ingredients in Lobster Vol Au Vent

The main ingredients in lobster vol au vent include cooked lobster meat, pastry puff, butter, shallots, mushrooms, white wine, cream, and seasonings. The lobster is cooked and then combined with the other ingredients to create a thick and creamy filling. The pastry puff is then filled with the lobster mixture and baked until golden and flaky.

Serving Suggestions for Lobster Vol Au Vent

Lobster vol au vent is usually served as a starter dish, accompanied by a side salad or other light fare. It can also be served as an accompaniment to a larger meal, such as roasted chicken or beef. The lobster filling can also be used to stuff other types of pastry, such as baked shells or filo dough.

Tips for Making Lobster Vol Au Vent

When making lobster vol au vent, it is important to use the freshest ingredients possible. The lobster should be cooked just before assembling the dish, and the pastry puff should be baked until golden and flaky. Be sure to season the lobster mixture generously with salt and pepper, and add enough butter to create a rich and creamy texture. Finally, don’t forget to garnish the dish with fresh herbs for an elegant touch.