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

french-boucheesalareinevictoria Bouchée à la Reine Victoria is an elegant main course recipe for New Year’s Eve. Succulent lobster, in a rich creamy leek sauce with 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.

Lobster Poaching:
3 lobster tails (4 oz) fresh or defrosted frozen (113 g)
4 cups water (950 mL)
½ cup dry white wine, such as Sauvignon Blanc, Muscadet, Sancerre (120 mL)
4 lemon wheel slices
2 leeks, green parts roughly chopped, reserve white parts
4 sprigs fresh dill

Leeks:
2 Tbsp. butter (30 g)
2 leeks, white parts sliced into thin half-moons (¼” slices)
sea salt
black pepper, freshly ground

Wine Sauce:
3 Tbsp. butter (45 g)
2 Tbsp. flour (15 g)
2 cups reserved poaching liquid (475 mL)
1 lemon, freshly zested
2 Tbsp. heavy cream (30 mL)
1 Tbsp. dry white wine (Sauvignon Blanc, Muscadet, Sancerre) (15 mL)
1 Tbsp fresh chives, minced (15 mL)
1 tsp. fresh dill, minced (5 mL)

Puff Pastry:
1 pkg puff pastry
1 egg, lightly beaten
1 seashore-themed cookie cutter, such as seashell, lobster, starfish etc.

In a large skillet melt 2 Tbsp. (30 g) of butter until foamy. Sauté leeks until tender and fragrant. Season to taste with salt and pepper. Transfer to a small bowl and set aside.

Make-Ahead: This could be done the day before.

In a large stock pot prepare the poaching liquid. Add lobster tails, flesh side down, water, wine, lemon wheels, green leeks and dill.

Cover and simmer for 5-7 minutes until lobster shells turn a bright red and meat is opaque.

Remove lobster tails from the pot and allow them to cool. Once cool, crack tails in half with a seafood cracker or with your hands. Remove lobster meat with a seafood fork and transfer meat to a small bowl. Once all the meat has been extracted you can set aside and cover and refrigerate until ready to use.

Reserve lobster shells and add them to the stock pot with the poaching liquid ingredients.

Boil the poaching liquid for 5-7 minutes to extract the flavour from the shells. Remove the shells, leeks, lemon and dill with some tongs and discard.

Place a large mesh sieve over a bowl or better yet a large Pyrex pitcher and pour the remaining poaching liquid into the sieve to catch any remaining bits from the poaching liquid. Reserve the 2 cups of liquid that remains, for the sauce.

Make-Ahead: This can be done the day before. Cover reserved stock and refrigerate until ready to use.

When it comes time to serve, preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

Working with slightly frozen puff pastry, slice the puff pastry into 6x3.5" (15x8 cm) rectangles. Place on a baking sheet lined with parchment paper. Prick dough with a fork in several places to allow for steam to escape. Cut out decorative seafood-themed shapes with a cookie cutter, such as a lobster, seashell or starfish. (The shapes are much easier to cut out if the pastry is semi-frozen).

Place 1 shape on top of each pastry rectangle, in the center and brush the whole thing lightly with the egg wash. Bake for 18-20 minutes. Then allow to cool and leave out at room temperature.

Prepare the Sauce:
In a large skillet melt 3 Tbsp. (45 g) of butter. Once foamy add the flour, whisk until combined and cook for 1 minute. Add reserved poaching liquid and cook, while whisking, until sauce thickens. Add heavy cream, 1 Tbsp. (15 mL) of wine, lemon zest, chives and dill. Taste for season and add salt and pepper to taste only if needed. Add the leeks back in and stir to combine.

Add lobster meat to the sauce and heat through.

Meanwhile, take each pastry rectangle and gentle pull it apart to create a top and bottom. No need to slice it, it will come apart naturally just by pulling it apart with your hands. Place the bottom on the plate. Spoon over the lobster mixture, drizzling a little bit of sauce and lobster around the rectangle, top with the pastry top, and garnish with 2 long pieces of fresh chive.

Serve with a tossed green salad and a French white wine such as Sauvignon Blanc, Muscadet or Sancerre.

Makes 4 servings.

Cook's Notes:

Use Lobster Tails over a whole lobster. They are easier to cook and more affordable too.
Use semi-frozen puff pastry, you will get a cleaner cut with the cookie cutter that way.