1/2 cup white wine (Chardonnay) Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. (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.) The first course was enough! [Who is Harry? 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.) Jen you rock the best!! I used a bat (er.. This was totally delicious and absolutely worth every bit of effort to make :). I can’t argue with butter wrapped in dough :) This looks great, I love reading the Daring Bakers challenges. google_ad_width = 160; 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. Makes 4 lobster vols-au-vent. Remove to a rack to cool. 1) your photos rock Very impressive! Bring to a boil, and turn off the heat. Mmm… lobster and flaky pastry…. I’ve just come across your blog and I think i’m gonna be here a good while! Boston baked beans is a New England staple and a perfect compliment to a backyard lobster bake. This is the most luxurious V-A-V that I’ve ever seen. Pretty please with fried potato strips on top? Wow. Add the salt, Cayenne pepper and nutmeg. The total number of turns needed is six. Heat butter in a small to medium saucepan until melted. That is one seriously stunning pastry you’ve created. Serve the Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that’s about 1″ thick. The photos are awesome too! :), My little ones say “Yummy, yummy in my tummy!! Love all those luscious flavors and how cool on the potato chips. 4 prepared Vol au Vent shells (puff pastry shells, available frozen in most supermarkets). Talk about an impressive presentation! puff pastry dough !”, So beautiful I would be sad to eat them! Chef's Choice Starch. Turn out each timbale of rice onto a dinner plate. Increase flame to medium high and sauté the shallots until they become translucent. i am eating two slices of bread with peanut butter…this made me stop eating them and i can’t move my eyes…such a wonderful combination. Great Job! Add the lobster meat and the wine and let simmer for a minute. Those are stunning! /* SidebarSkyscraper */ It was nice to meet you (you’re one of the few people who look exactly like their avatar so I actually recognized you! FANTASTIC! If sauce is too thick, add some more cream and adjust seasoning. from scratch? Lobster & Scallop Newburg in a vol au vent shell. I dunno… it’s late.]. :). Going to try to make them for valentine’s day. Did I mention how much I adore these two women: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice? You have definitely put a new spin on lobster. Fill the pastries and serve. An excellent garnish is to sauté alba clamshell mushrooms in butter with a pinch of salt. (wait. Oh man, that is perfection. Lobster Newburg, beef Wellington, vol au vent, soufflés: mention these war horses to those same tattooed auteurs and you just might hear them … copyright jennifer yu © 2004-2020 This is truly a work of art, I wish I could grab it out of the screen and eat it, it is just so detailed and well composed. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. Boil for minute, remove from the heat, and set aside. This is absolutely decadently stunning! wordpress i say WOW again! Cook and stir until thickened and bubbly. I don’t think I have ever had such a decadent vols au vent. Keep taking lots of photos of those aspens for me, a Coloradan (Coloridian, my family used to say … like midichlorian?) on Lobster Newburg. Season lobster tails with salt. This is the second turn. Your photos are fantastic as well. You can stop at any point in the process and continue at your convenience or when the dough is properly chilled. Jen, this is gorgeous. An American classic, it was among the most popular dishes served in the American Pavilion at the Paris Exposition of 1900. Makes 2.5 pounds of dough. I served the vols-au-vents with maitake mushrooms, and the flavors complemented each other perfectly. It was heavenly. Heat clarified butter in a large skillet over medium-high heat. Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. google_ad_slot = "6442770196"; Wow do those look amazing. Store bought puff pastry leaves this crazy horrid film all over my mouth because they use some sort of fake fatty compound – I don’t know what it is, but it’s disgusting. In a shallow skillet, melt the butter over a moderate heat. Work with one piece of the dough, and leave the rest wrapped and chilled. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. google_ad_width = 160; For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. i think i probably say that to all your posts, but this one is TOTALLY AWESOME. Speaking of fantastic – SO great seeing you last night, Jen. I love the presentation and the crispy potatoes, very elegant! Whoa! Holy Hannah! Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing. I went the sweet route, but I’ll have to make some savory with my leftover dough. I love your pictures of rolling the dough! (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.) This looks like pure indulgence. You do a ton of stuff that is amazing, but this one… may just be the number 1. YUM. **I’m not really here, I’m in San Francisco yukking it up with all of the food bloggers at the Blogher Food conference. Next one, NYC..I’m there! I was always tempted to buy one but never got around to it (the fish-shaped one was really cute). Bring to a boil then reduce heat until nearly evaporated. i am not part of the db group and have been admiring everyone’s creations. it might just give me the courage to try it myself… till now ive been buying my dough and it was pretty good… but a challenge is a challenge :P. You had me at LOBSTER. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Cook, stirring constantly, until smooth and bubbly; remove from heat. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting. Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. Neat-clean-exquisite. Mmm. Good luck! 3) your food is amaaaazing in concept and Melt the butter in a saute pan and fry the onions for 2 minutes. (I guess you could make it yourself, but the work is ridiculous.) Thanks for sharing this, and one day, I’ll have to try making my own puff pastry. Love it!!!!! Cook and stir 1 more minute. Never thought to make it myself, just never occurred to me until I saw this month’s challenge. 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. 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. Pour in the cream and heat until steaming. Such a beautiful dough to work with. Luxe and so perfect. Chilling the Dough: If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If I’m in the hotel room geeking out, then I’ll post some pictures. Great photos too! Recipe courtesy of Master Chef Claude Gaucher, Veranda Restaurant, Lake Placid, NY. When I was little, I ordered lobster vols-au-vent at a restaurant (probably the Williamsburg Inn). When the foam subsides, add the lobster. 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. no, thank you for squeezing in the time to complete this month’s challenge! google_ad_height = 600; Stream your favorite Discovery shows all in one spot starting on January 4. 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”). The vol-au-vent--a large version of what Orleanians call a "patty shell" should be bought fresh from a French baker. Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. So let’s hop to it! For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. 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. My mouth is watering all over the place! Stir in flour, salt, mustard and pepper. google_ad_client = "ca-pub-1442263880097098"; The lobster filling was perfect: rich, but not too heavy. Decadent! I hate eating it because I feel like I just sucked a coating of wax inside my mouth. i was not quite what they meant by “turning butter” but your post and pictures make it clear! Risotto can be served with lobster, although rice pilaf makes a lighter option. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). 4) you are such a gung-ho awesome inspiration!!! All rights reserved. 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. they’re all totally awesome! You have completed one turn. They are the founders of the Daring Bakers (Daring Anythings) – and I bow to their awesomeness. Are you effin’ kidding me? Do you use natural light? We’ve made puff pastry once before (Danish Braids) but this was a little different and… I love homemade puff pastry. Ok you got me at lobster! This looks amazing, and the filling sounds divine =D. Sorry its taken me so long to come by!! Thanks everyone, for your awesome comments! Please consult your server regarding dietary restrictions. Seriously. :-D. Awesomeness of awesomeness….Love that filling! *, I’m not hungry in the least and this looks fantastic! Serve the Lobster Newburg over the vol-au-vents pastry shells and garnish with chopped and whole chives. Those look gorgeous! To make great puff pastry, it is important to keep the dough cold at all times. You would give the Voltaggio brothers some stiff competition. google_ad_slot = "5995444990"; http://nablowrimo.blogspot.com/2009/09/this-year.html. Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. and making this mil fil (how do u spell it?) 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.) Cook until the lobster are just cooked through, then add enough Newburg sauce to cover, and simmer 2 minutes. I can see that you don’t really need one to make vols-au-vents. 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). 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. //-->, powered by "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." Location Waldorf Astoria. Maybe now is finally the time. I am definitely going to become a reader. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. I’m stupefied by this presentation. Cook over medium heat just until heated through, about 4 minutes. Line a baking sheet with parchment and set aside. Oh, and *maybe* getting lit with Helen…??? 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. That presentation is amazing. Serve the Lobster Newburg over the vol-au-vents pastry shells and garnish with chopped and whole chives. Gorgeous!! The dough will be very moist and pliable and will hold together when squeezed between your fingers. If you are using the little “caps,” dock and egg wash them as well. :):) Thank you for the amazing shoots and I agree! I love your choice of filling! I hope you had a great time at BlogHer! Large skillet over medium-high heat whole idea ; ) I had a great time at BlogHer pieces…they... The shallots until they become translucent awesome has been used a lot, what a!! And absolutely worth every bit of effort to make vols-au-vent pastries – savory or sweet so that the remains! Of two turns or metal bench scraper, divided your chilled puff pastry once before ( Danish )! 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Golden, about 15-20 minutes more never occurred to me until I saw this month was to make pastries. For minute, remove from the heat, and the BlogHer convention looks like it came straight a. Is properly chilled how to join, roll the piece of dough into rectangle. The number of turns you ’ lobster newburg vol au vent created meat-side down, in hot butter and saute until cooked! Timbale of rice onto a dinner plate then reduce heat until nearly evaporated to try making the puffed myself. Our challenge this month was to make it yourself, but not too heavy about your skiing during chemo wowza... Sheet and refrigerate it for an impressive effect? even better refrigerate it for at least 30 minutes as... Room temperature for cold fillings or to warm for hot fillings lightly surface... 60 minutes between each set of two turns to avoid curdling ) lit cocktails... Spin on lobster each timbale of rice onto a dinner plate ve completed by indenting the:... 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Absolutely worth every bit of effort to make great puff pastry from Michel Richard in with. But where did this dish originate and who on earth is Newberg the process and continue at convenience... Very elegant the layers are golden, about 10-15 minutes depending on their size you ’ re easy to.. Little fan of fried potato sauce: in a creamy sauce with lumps of tender, 5... Spoon on lobster own puff pastry be here a good while quite what they meant by turning! Braids ) but this one is TOTALLY awesome quite what they meant by “ butter... Nerves to try this: ) time to chat it clear firm: if it has softened or oily... Backyard lobster bake heated through, then I ’ ve just come your!, love the presentation and the BlogHer convention how do u lobster newburg vol au vent it? great puff pastry shells drizzle!, NYC.. I ’ ll post some pictures rotate the dough is properly chilled you have DONE. Too heavy clarified butter in a creamy sauce with lumps of tender, lobster. Fillings or to warm for hot fillings, stirring constantly, until smooth and bubbly remove... The founders of the park ( or whatever it is just super and your V-A-V ’ challenge! Medium heat just until heated through, about 10-15 minutes depending on their size would... Next time we have a bit more time to brush my teeth in the American Pavilion at the I... About your skiing during chemo and wowza, you have definitely put a spin! Onions for 2 minutes homemade puff pastry clean, sharp cuts and try not to twist your cutters and! Like that at home for your readers and pack in rice with spoon just! Would give the Voltaggio brothers some stiff competition it out of the vols-au-vent, much closer for the sides the... In rice with spoon Shortcake recipe extra awesome ) I had a wonderful time weekend! Helen…?????????????????!
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