There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . Bring to a boil, and turn off the heat. Lobster Newburg: An American Classic There are few seafood dishes as rich and luxuriant as Lobster Newburg. Melt the butter in a saute pan and fry the onions for 2 minutes. Assemble the vols-au-vent: 1/3 of the puff pastry recipe below will yield about 8-10 1.5” vols-au-vent or 4 4” vols-au-vent. Sorry its taken me so long to come by!! i am not part of the db group and have been admiring everyone’s creations. That looks like something you’d get in the finest French restaurant in the world. Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves. Lobster & Scallop Newburg in a vol au vent shell. Half of these rounds will be for the bases, and the other half will be for the sides. Menu items subject to change without notice. Love it!!!!! To make great puff pastry, it is important to keep the dough cold at all times. google_ad_height = 600; Cook slowly for about 5 minutes. i would like to do such things once a month. September 27th, 2009: 12:00 am Boil for minute, remove from the heat, and set aside. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. 4) you are such a gung-ho awesome inspiration!!! Physical description 24.5x16.5cm folded; 24.5x33cm open. Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. :). The photos are awesome too! Did I mention how much I adore these two women: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice? Mmm… lobster and flaky pastry…. I have no doubt that these were better than the ones at the Inn- I mean, just look at them! Flaky puff pastry drenched in a creamy sauce with lumps of tender, sweet lobster meat. Dang girl~! And you can’t really go wrong with lobster, good wine, and custards. (This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) Aug 23, 2017 - Seafood vol-au-vent made with fish shrimp and scallops-- vol-au-vent is the type of puff pastry you see here!- makes an impressive presentation. If sauce is too thick, add some more cream and adjust seasoning. YUM. 1 1/4 cups (5.0 oz/142g) cake flour I hope you enjoyed your vols-au-vent and the blogher convention. You do a ton of stuff that is amazing, but this one… may just be the number 1. Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). 1/2 cup heavy cream all rights reserved. google_ad_width = 160; LOVE what you did with this challenge. 1 lb. DIRECTIONS. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). The lobster filling was perfect: rich, but not too heavy. Freaking gorgeous. i think i probably say that to all your posts, but this one is TOTALLY AWESOME. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. I just realized after looking at your photos that I cut the dough wrong – just an X. Methinks not a big problem, but still. Stir in flour, salt, mustard and pepper. egg wash (1 egg or yolk beaten with a small amount of water) Seriously. The total number of turns needed is six. thank you for the step-by-step picture. Add the stock, heavy cream, and cognac. Mmm. That is one seriously stunning pastry you’ve created. who knew you could just double stack it for an impressive effect?! Very impressive! they’re all totally awesome! Also, love your photos from the BlogHer convention. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.) Wow! Making the Turns: Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Love it! It has not been tested for home use. Increase flame to medium high and sauté the shallots until they become translucent. I don’t think I have ever had such a decadent vols au vent. Thanks everyone, for your awesome comments! Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24″ (don’t worry about the width of the rectangle: if you get the 24″, everything else will work itself out.) For smaller, hors d’oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. wordpress google_ad_slot = "6442770196"; I hope you had a great time at BlogHer! Jen, once again, you have OUT DONE yourself. © 2021 Discovery or its subsidiaries and affiliates. Rotate the dough so that the closed fold is to your left, like the spine of a book. Maybe you should assemble ten of your favorites of all times and make a poll for your readers. Starting from the center of the square, roll out over each corner to create a thick center pad with “ears,” or flaps. Season lobster tails with salt. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile. ;) I had a wonderful time this weekend hanging out with you! Date January 26, 1935 Sponsor Waldorf Astoria. I can’t even imagine it. Makes 4 lobster vols-au-vent. google_ad_height = 600; For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. I can’t argue with butter wrapped in dough :) This looks great, I love reading the Daring Bakers challenges. [Who is Harry? (You could also cover and refrigerate them for a few hours at this point.) I love your choice of filling! xxoo. Add salt and pepper to taste. Call number 1935-0004_wotm 2 egg yolks **I’m not really here, I’m in San Francisco yukking it up with all of the food bloggers at the Blogher Food conference. When I was little, I ordered lobster vols-au-vent at a restaurant (probably the Williamsburg Inn). Chocolate Date Cake with Coconut-Cognac Sauce... Blueberries with Orange Zest Shortcake Recipe. Holy Hannah! /* SidebarSkyscraper */ Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting. copyright jennifer yu © 2004-2020 You would give the Voltaggio brothers some stiff competition. Now this is my type of eating. 2 1/2 cups (12.2 oz/354g) unbleached all-purpose flour //-->, powered by Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. google_ad_slot = "5995444990"; Hey, are you going to do NaBloWriMo this year again? For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. In 3-quart saucepan, melt butter over medium heat. Leave it to Jen to knock it out of the park (or whatever it is those sporty folks say)! While Lobster Newburg was first served New York City’s Delmonico’s restaurant in 1876, Boston’s Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce. Very pretty – I love the little fan of fried potato! All rights reserved. Wrap the dough in a damp towel and refrigerate for about 5 minutes. how do i join daring bakers Jen? I’m stupefied by this presentation. My mouth is watering all over the place! Via wow. Cook over medium heat just until heated through, about 4 minutes. Allie – I use natural light when available and flash(es) when it’s dark. Seasonal Dessert. Jen, this is gorgeous. Thanks for sharing this, and one day, I’ll have to try making my own puff pastry. You improvised the lobsta sauce? and making this mil fil (how do u spell it?) Reduce to a simmer. Anything with Lobster in it is just super and your V-a-v’s look just lovely. Maybe now is finally the time. Stir in flour and salt. Well I do. Add the salt, Cayenne pepper and nutmeg. When incorporated into the cream, return to heat over medium flame and stir constantly with a spatula until the sauce thickens and coats the back of the spatula. I used a bat (er.. (I guess you could make it yourself, but the work is ridiculous.) So decadent! Those are stunning! Years ago, Williams Sonoma sold vols-au-vent cutters. And the whole process was surprisingly straightforward, thanks to your well-written recipe. Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. A masterpiece! People would pay an “arm and a leg” for this in any restaurant. Notes: For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to “glue”). What a perfect dish. wow these look so good! I dunno… it’s late.]. lol, Very professionally done!!!! **, Roll the tape, Harry! Plating like that at home for your husband, what a treat! I mean an American rolling pin) to beat down the butter for this challenge. Sign up for the Recipe of the Day Newsletter Privacy Policy, Lobster Vol au Vent with Orange Cognac Sauce, Homard au Beurre (Lobster with White Butter) and Artichoke and Mushroom Salad, Spicy Lemon Spaghetti with Lobster and Toasted Breadcrumbs, Grilled Lobster with Smoky Garlic Mojo de Ajo. Cook until the lobster are just cooked through, then add enough Newburg sauce to cover, and simmer 2 minutes. the vol au vent (translated fly in the wind) are light and airy puff pastry cases that are used in French cuisine to make what is called bouchees. What luxurious vols-au-vent! Denise – ha ha!! When the water is boiling, place lobster(s) in the water for a minute. :):) Thank you for the amazing shoots and I agree! Very well done! The vol-au-vent--a large version of what Orleanians call a "patty shell" should be bought fresh from a French baker. Yummy! on Lobster Newburg. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. Chilling the Dough: If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. OMG I am blown away too! Those look gorgeous! Spoon on lobster … I love your pictures of rolling the dough! Bring to a boil then reduce heat until nearly evaporated. So let’s hop to it! I couldn’t wait to see your photos and final result, and as always, I’m awed AND inspired. I know it’s been almost a year since you posted this recipe, but I must thank you for an amazing dinner; I made your lobster vols-au-vent for my husband’s birthday yesterday, and they were smashing — one of the best dinners I’ve had anywhere, and certainly the best I’ve ever made myself. no, thank you for squeezing in the time to complete this month’s challenge! Was great to finally meet you at Blogherfood – hopefully, next time we have a bit more time to chat. Gorgeous!! *laugh! Save the shells for bisque. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. This is the most luxurious V-A-V that I’ve ever seen. Please consult your server regarding dietary restrictions. I also tried this puff pastry and I must say yours is Gorgeoooouuss! So there ya go! Boil for minute, remove from the heat, and set aside. (packaged stuff is a little ick), You truly ROCK it! Jeremy is one lucky guy!! Mixing the Dough: Check the capacity of your food processor before you start. Jie – go to and find out how to join. An excellent garnish is to sauté alba clamshell mushrooms in butter with a pinch of salt. You blog is always full of great photos and terrific writing! Step 4. Decadent! Love all those luscious flavors and how cool on the potato chips. Fill the pastries and serve. They are the founders of the Daring Bakers (Daring Anythings) – and I bow to their awesomeness. Incorporating the Butter: Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10″ square. salt and pepper to taste. I am definitely going to become a reader. This looks like pure indulgence. This recipe was provided by a chef, restaurant or culinary professional. Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first). filed under baking, dairy, daring bakers, dinner, pastries, recipes, savory, seafood, wine, I love how I’m the first comment here (at least as I’m typing) ‘cuz all the other bloggers are probably assed out in their hotel rooms up in the city right now after a day [and night] of Blogher Food ’09. Heat clarified butter in a large skillet over medium-high heat. On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. 2) your writing is hilarious There aren’t any adjectives left that haven’t already been used! Bring to a boil then reduce heat until nearly evaporated. 1 1/4 cups (10 fl oz/300 ml) ice water In a shallow skillet, melt the butter over a moderate heat. So yum! I read about your skiing during chemo and wowza, you are a fiery person. just have to gather the nerves to try this :). I can see that you don’t really need one to make vols-au-vents. This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. !”, So beautiful I would be sad to eat them! maybe this one is a little bit extra awesome) "While Lobster Newburg was first served New York City’s Delmonico’s restaurant in 1876, Boston’s Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce." It was heavenly. Cook until the lobster are just cooked through, then add enough Newburg sauce to cover, and simmer 2 minutes. I LOVE lobster!!! 1/2 cup white wine (Chardonnay) Wow. You have completed one turn. That presentation is amazing. Add the milk all at once. Remove the lobsters and cut the shell open to remove the meat. I served the vols-au-vents with maitake mushrooms, and the flavors complemented each other perfectly. We’ve made puff pastry once before (Danish Braids) but this was a little different and… I love homemade puff pastry. Boston baked beans is a New England staple and a perfect compliment to a backyard lobster bake. The first course was enough! Can you ship one to Tokyo? Cool to room temperature for cold fillings or to warm for hot fillings. Seasonal Vegetable. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Recipes With … Pretty please with fried potato strips on top? The classic French puff pastry shells vol-au-vent serve as the flaky cups for seafood Newburg. A sunset dinner cruise on the Winnipesaukee Flagship is the perfect way to spend a summer evening with loved ones. Actually, it will feel like Play-Doh. Whoa! holy crap. woo hoo. 2 large shallots, minced The dough will be very moist and pliable and will hold together when squeezed between your fingers. In a medium saucepan, melt butter. :-D. Awesomeness of awesomeness….Love that filling! :), I found your blog through Tartelette and have to say. Talk about an impressive presentation! lobster tails 2 tbsps butter 2 large shallots, minced 19 dishes. TV and mags never had it so good. Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. Do you use natural light? Pour in the cream and heat until steaming. Location Waldorf Astoria. This was totally delicious and absolutely worth every bit of effort to make :). Cook, stirring constantly, until smooth and bubbly; remove from heat. google_ad_width = 160; However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it. Sauté mushrooms until tender, about 5 minutes; stir in sauce and lobster. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. OMG Jen, your vols au vent look incredible! This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight. This is the second turn. Add the water all at once, pulsing until the dough forms a ball on the blade. I barely had time to brush my teeth in the mornings, so there was only one option for me – savory. fabulous and hope you ladies are having a blast in SF! Wow do those look amazing. Going to try to make them for valentine’s day. Make the filling: Bring enough water to a boil in a saucepan that will fit the lobster(s). To make a rice pilaf suitable for accompanying lobster, cook the rice in a seafood broth (a splash of dry white wine is optional) and season with salt and pepper. google_ad_client = "ca-pub-1442263880097098"; Lobster Vol-Au-Vent | Newburg Sauce STARTER Cauliflower Soup Keltic Scallops | Curry Whipped Cream or Duck Foie Gras Quince Compote | Dandelion Salad MAIN Sous Vide Smoked Duck Breast Pickled Balsamic Black Berries | Beluga Lentil or Monkfish Wellington Saffron … 4 prepared Vol au Vent shells (puff pastry shells, available frozen in most supermarkets). These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. Add the stock, heavy cream, and cognac. Jen you rock the best!! Speaking of fantastic – SO great seeing you last night, Jen. 1 tbsp salt (you can cut this by half for a less salty dough or for sweet preparations) Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. /* LowerSkyscraper */ Hugs to you, sweetie. Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. awesome has been used a lot, what is better than awesome? Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Wow! Fantastic filling too…. i was not quite what they meant by “turning butter” but your post and pictures make it clear! Love the whole idea ; ) AND enjoyed your tweets from BlogHer. With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. I’ve wanted to tackle puff pastry for years. The first course was enough! extra flour for dusting work surface. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.) Heat butter in a small to medium saucepan until melted. The pastry was ridiculous lovely buttery flakiness. Funny you should mention a bat. (If you have to stretch the dough, stretch it from all over; don’t just pull the ends) you should now have a package that is 8″ square. With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!). Great choice and you’re right – you rocked this one! I went the sweet route, but I’ll have to make some savory with my leftover dough. That shirt is super comfy too! That looks SO delicious!! Ok you got me at lobster! I’ve just come across your blog and I think i’m gonna be here a good while! Wow…I always read and rarely comment, but I must today. Just frustrating that I can’t have a bite of it right now. Lobster Newburg Lobster Newburg. And wasn’t it fun! Lobster Newburg, beef Wellington, vol au vent, soufflés: mention these war horses to those same tattooed auteurs and you just might hear them … Your photos are fantastic as well. Add the lobster meat and the wine and let simmer for a minute. I just love your excitement! 3) your food is amaaaazing in concept and i say WOW again! This looks amazing, and the filling sounds divine =D. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. ,