How to make Nathan Outlaw’s lobster vol au vents

“I love a cheeky vol au vent, even if it is reminiscent of Seventies party food,” says chef Nathan Outlaw. “Those little pastry cases are ideal vessels for savoury treats, like lobster cocktail.

“The perfect finger food, they’re a great way to serve fresh crab, too. In fact you can stick pretty much anything in a vol au vent!”

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Nutrition Facts

Lobster vol au vents

Amount Per Serving

Calories 521 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 20g125%

Cholesterol 95mg32%

Sodium 542mg24%

Potassium 75mg2%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 850IU17%

Vitamin C 4mg5%

Calcium 27mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Lobster vol au vents

Chic, retro and delicious – the perfect party food.

Course: Appetizer, Canapes, Party food, Snack

Servings: 15

Calories: 521kcal

Author: Nathan Outlaw

Ingredients

• 1 live Cornish lobster about 600g, placed in the freezer for 30 minutes before cooking
• Cornish sea salt and freshly ground black pepper

For the pastry cases:

• 500 g plain flour plus extra to dust
• 10 g fine sea salt
• 500 g  ice-cold butter cut into 1cm dice
• 250 ml ice-cold water
• Egg wash (1 medium egg, beaten with 1 tablespoon milk)

For the mayonnaise:

• 1 egg yolk
• 2 tsp Dijon mustard
• Juice of 1/2 lemon
• 250 ml light olive oil
• 2 tsp fennel herb chopped

For the garnish:

• 1 lemon peel and pith removed, segmented and cut into small pieces
• Fennel herb (plus pollen, if available)

Method

• To make the rough puff pastry, put the flour, salt and butter into a bowl and rub in the butter using your fingertips until the pieces are roughly half the size. Add the water and mix to a dough. On a floured surface, roll the dough out to a neat rectangle, about 50 x 20cm. Fold the top third down, then the bottom third up over the top. Wrap in cling film and rest in the fridge for 30 minutes. Give the dough a quarter-turn, then roll out and fold as before, twice more. Wrap the pastry and rest in the fridge for 30 minutes before rolling out.
• To shape and bake the vol au vent cases, preheat your oven to 220°C/Fan 200°C/Gas Mark 7. Line a baking sheet with baking parchment. Dust your work surface with flour and roll out the pastry to the thickness of a £1 coin. Using a 5.5cm fluted cutter, cut out 30 discs. Place 15 of the discs on the prepared baking sheet. Using a 3.5cm plain cutter, cut a hole in the middle of the other discs.
• Brush the pastry rounds on the baking sheet with egg wash and top with the other pastry discs. Bake for 12 minutes until crisp and golden. Carefully transfer the pastry cases to a wire rack to cool, then gently prise out the centres. Keep in an airtight container unless using straight away.
• To cook the lobster, bring a large pan of water (big enough to hold the lobster) to the boil and add plenty of salt (the water really needs to be as salty as the sea to ensure that the flavour of the lobster isn’t lost during cooking). Lower the heat so the water is at a steady simmer.
• Take your lobster from the freezer and place it on a chopping board. Insert the tip of a strong, sharp knife firmly into the cross on the back of the lobster’s head. (The lobster will be killed instantly, although it may continue to move a little; this is normal.) Carefully pull the lobster tail away from the head and remove the claws. Add the claws to the simmering water and cook for three minutes, then add the tail to the pan and cook for another three minutes. Immediately remove all the lobster from the pan and leave until cool enough to handle.
• To make the mayonnaise, whisk the egg yolk, mustard and lemon juice together in a bowl for one minute. Slowly whisk in the olive oil until it is all incorporated. Season with salt and pepper to taste. Cover and refrigerate until needed.
• To prepare the lobster cocktail, using a sharp knife, cut the lobster tail in half lengthways and remove the dark intestinal thread that runs the length of the tail. Discard the shell. Crack the claws and extract the meat. Chop the claw and knuckle meat and place in a bowl. Add about two tablespoons of the mayonnaise and stir gently to bind the lobster. Mix in the chopped fennel herb and season with salt and pepper to taste. Cover and keep in the fridge, taking it out 30 minutes before serving.
• To finish and serve, fill the vol au vent cases with the lobster cocktail and finish with a few pieces of lemon and snippets of fennel herb, with some pollen if you happen to have some. Serve immediately.

Nutrition

Calories: 521kcal | Carbohydrates: 26g | Protein: 5g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 95mg | Sodium: 542mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg

Restaurant Nathan Outlaw by Nathan Outlaw, photography by David Loftus, is published by Bloomsbury Absolute, priced £45. Available from Amazon.

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