Lobster Vol-au-Vent (French Bouchée à la Reine Victoria)

Bouchée à la Reine Victoria is an elegant main course recipe for New Year’s Eve. Succulent lobster, in a rich creamy sauce with a delicate puff pastry. A traditional Bouchée a la Reine recipe is made with chicken and mushrooms in a cream sauce. But for a special holiday meal, this variation is perfect.

1 sheet puff pastry, thawed
1 lb lobster meat, finely chopped
4 Tbsp. butter
1 small shallot, minced
1 Tbsp. white vinegar
½ cup heavy cream (35%)
1 Tbsp. fresh chives, chopped

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Roll out the puff pastry and cut in 4-6″ rounds, use a slightly slammer ring to score a circle in the middle of each round without cutting all the way through.

Place the rounds on a parchment lined baking sheet and bake for 10-12 minutes, or until the pastry has puffed and has no wet spots.

Remove from the oven and use a spoon to gently compress the center making a well for the lobster.

Melt 2 Tbsp. butter in frying pan, sauté the shallots until soft, add lobster meat and fry until the lobster becomes bright red, add the remaining 2 Tbsp. of butter.

Add vinegar and cook until almost gone, finish with cream and chives, reduce until the sauce begins to thicken.

Top the puffed with a generous portion of creamed lobster and micro greens.