Lobster Thermidor Vol-au-vents
Breville Test Kitchen

Breville Test Kitchen

Lobster Thermidor Vol-au-vents

Creamy, dreamy and decadent, these vol-au-vents are an elegant way to start any meal. Layers of golden puff pastry encase a velvety lobster, mushroom and tarragon-scented sauce with just a hint of brandy. Love will certainly be in the air with this one!
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

1 hr 30 mins total time

30 mins active time


Serves 2



  • Cooking spray icon
    Cooking spray
  • sheet frozen puff pastry icon
    1 sheet frozen puff pastry

    just thawed, approx 9¾-inches x 13¾-inches

  • large egg icon
    1 large egg

    lightly beaten

  • baby bella mushrooms icon
    4 oz baby bella mushrooms

    cut into ½-inch pieces

  • eschalot icon
    2 eschalots

    finely chopped

  • kosher salt icon
    ¾ tsp kosher salt
  • olive oil icon
    2 tbsp olive oil
  • raw lobster meat icon
    4 oz raw lobster meat

    cut into 1-inch pieces

  • brandy icon
    2 tbsp brandy
  • heavy cream icon
    ⅓ cup (2¾ fl oz) heavy cream
  • large egg yolk icon
    1 large egg yolk
  • Dijon mustard icon
    1 tbsp Dijon mustard
  • smoked paprika icon
    ¼ tsp smoked paprika
  • pinch cayenne pepper icon
    Pinch cayenne pepper
  • finely chopped fresh tarragon icon
    2 tbsp finely chopped fresh tarragon

    plus extra leaves to serve

  • finely grated lemon zest icon
    2 tsp finely grated lemon zest

    plus extra to serve


  • 1Spray the pizza pan with cooking spray and line with parchment paper.
  • 2Place the pastry on a tray and brush with the egg. Using a 3¼-inch round cookie cutter, cut the pastry into 12 rounds. Using a 2½-inch round cookie cutter, cut out the inner circles from 10 of the rounds to create rings. Using a fork, dock the 2 remaining rounds. Remove and discard the excess pastry. If the pastry becomes too soft, place it in the fridge to firm up.
  • 3Place the 2 rounds on the prepared pan and top each round with 5 pastry rings. Refrigerate for 15 minutes.
  • 4Insert the wire rack into position 7. Press PHASE COOK, for P1 select BAKE/CONVECTION/350°F/13 minutes and press CONFIRM. For P2 select BAKE/NO CONVECTION/350°F/24 minutes. Press START to preheat.
  • 5Once preheated, place the pan in the oven and cook until the pastry is golden and crisp.
  • 6Adjust the oven to AIR FRY/SUPER CONVECTION/400°F/10 minutes and enable Rotate Remind. Press START to preheat. Meanwhile, place the mushrooms, eschalots, salt and oil in a large bowl and mix to combine. Transfer to the roasting pan.
  • 7Once preheated, place the mushroom mixture in the oven and cook for 10 minutes. When the Rotate Remind signals, stir in the lobster and continue cooking.
  • 8Add the brandy to the pan to deglaze, then add the cream and stir to combine. Remove from the oven. Stir in the egg yolk, mustard, paprika, cayenne pepper, tarragon and lemon zest.
  • 9Adjust the oven to BAKE/NO CONVECTION/350°F/5 minutes and press START to preheat.
  • 10Spoon the filling into the vol-au-vent cases. Once preheated, return to the oven and cook until the filling is hot.
  • 11Serve the vol-au-vents garnished with tarragon and lemon zest.
    Tip: Use the best quality puff pastry you can find. A local bakery often sells fresh puff pastry.
Hors d'oeuvr/Appetizers
Main course

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