Flaky puff pastry cases (vol-au-vents) are filled with a creamy lobster mixture enriched with brandy, cream, and herbs. Elegant, indulgent, and sure to impress at your Christmas or New Year’s table.
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Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 minsMakes 12 vol-au-vents
For the vol-au-vent cases
1 sheet puff pastry (store-bought or homemade), thawed if frozen
1 egg, beaten (for egg wash)
For the filling
1 ½ cups cooked lobster meat, diced (about 2 lobster tails or claws)
2 tbsp unsalted butter
1 shallot, finely minced
1 clove small garlic, minced
2 tbsp brandy or cognac (optional, but recommended)
½ cup heavy cream
¼ cup crème fraîche (or sour cream)
1 tsp Dijon mustard
1 tsp fresh lemon juice
1 tsp fresh tarragon or parsley, finely chopped
Salt & freshly cracked black pepper, to taste
For garnish
Extra fresh herbs (tarragon, chives, or parsley)
Lemon zest (optional)
Prepare the pastry cases
1
Preheat oven to 400°F (200°C) .
Roll out puff pastry slightly on a floured surface.
Using a 2–3 inch round cutter, cut 24 circles .
For half of them, use a smaller cutter to remove the centers (these will form the “walls”).
Place the solid 12 rounds on a parchment-lined baking sheet.
Brush lightly with egg wash, then stack the ring-shaped rounds on top of each, pressing gently to adhere.
Brush tops again with egg wash.
Bake for 15–18 minutes , until puffed and golden.
Let cool, then use a small knife to carefully hollow out the center if needed.
Make the lobster filling
2
In a skillet, melt butter over medium heat.
Add shallot and cook for 2–3 minutes , until softened.
Stir in garlic and cook for another 30 seconds.
Deglaze with brandy (if using), letting it bubble and reduce slightly.
Stir in cream, crème fraîche, and Dijon mustard. Simmer for 2–3 minutes , until slightly thickened.
Add lobster meat and lemon juice. Stir gently to warm through.
Season with salt, pepper, and fresh herbs.
Assemble
3
Spoon warm lobster mixture into the vol-au-vent cases.
Garnish with extra herbs and a little lemon zest.
Serve immediately while warm and crisp.
Serving Suggestions
4
Perfect as part of a Christmas Eve seafood starter platter or a New Year’s canapé spread .
Pair with champagne or a crisp white wine like Chablis.
Present on a silver tray for an elegant touch.
Tips & Variations
5
Make-ahead: Pastry shells can be baked up to 1 day in advance. Store in an airtight container and reheat briefly before filling.
Budget-friendly swap: Substitute lobster with shrimp, crab, or even scallops.
Extra festive: Add a teaspoon of caviar or salmon roe on top of each vol-au-vent for luxury.
Herb twist: Tarragon gives a French flavor, while dill pairs beautifully with seafood.
Ingredients Makes 12 vol-au-vents
For the vol-au-vent cases
1 sheet puff pastry (store-bought or homemade), thawed if frozen
1 egg, beaten (for egg wash)
For the filling
1 ½ cups cooked lobster meat, diced (about 2 lobster tails or claws)
2 tbsp unsalted butter
1 shallot, finely minced
1 clove small garlic, minced
2 tbsp brandy or cognac (optional, but recommended)
½ cup heavy cream
¼ cup crème fraîche (or sour cream)
1 tsp Dijon mustard
1 tsp fresh lemon juice
1 tsp fresh tarragon or parsley, finely chopped
Salt & freshly cracked black pepper, to taste
For garnish
Extra fresh herbs (tarragon, chives, or parsley)
Lemon zest (optional)
Directions Prepare the pastry cases
1
Preheat oven to 400°F (200°C) .
Roll out puff pastry slightly on a floured surface.
Using a 2–3 inch round cutter, cut 24 circles .
For half of them, use a smaller cutter to remove the centers (these will form the “walls”).
Place the solid 12 rounds on a parchment-lined baking sheet.
Brush lightly with egg wash, then stack the ring-shaped rounds on top of each, pressing gently to adhere.
Brush tops again with egg wash.
Bake for 15–18 minutes , until puffed and golden.
Let cool, then use a small knife to carefully hollow out the center if needed.
Make the lobster filling
2
In a skillet, melt butter over medium heat.
Add shallot and cook for 2–3 minutes , until softened.
Stir in garlic and cook for another 30 seconds.
Deglaze with brandy (if using), letting it bubble and reduce slightly.
Stir in cream, crème fraîche, and Dijon mustard. Simmer for 2–3 minutes , until slightly thickened.
Add lobster meat and lemon juice. Stir gently to warm through.
Season with salt, pepper, and fresh herbs.
Assemble
3
Spoon warm lobster mixture into the vol-au-vent cases.
Garnish with extra herbs and a little lemon zest.
Serve immediately while warm and crisp.
Serving Suggestions
4
Perfect as part of a Christmas Eve seafood starter platter or a New Year’s canapé spread .
Pair with champagne or a crisp white wine like Chablis.
Present on a silver tray for an elegant touch.
Tips & Variations
5
Make-ahead: Pastry shells can be baked up to 1 day in advance. Store in an airtight container and reheat briefly before filling.
Budget-friendly swap: Substitute lobster with shrimp, crab, or even scallops.
Extra festive: Add a teaspoon of caviar or salmon roe on top of each vol-au-vent for luxury.
Herb twist: Tarragon gives a French flavor, while dill pairs beautifully with seafood.
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