As summer approaches we start enjoying lighter meals and more seafood. One of the best parts about summer is fresh seafood and that means the Maine lobster season is upon us.
While lobster can be caught all year long in Maine, there is a peak season when Maine lobster is most abundant and has the best flavor – this season is from mid-summer to mid-fall, when lobsters have freshly shed their shells.
Summer in Maine is the time new shell lobsters, called shedders, are even sweeter and more succulent than normal Maine lobster. Many foodies consider them a seasonal delicacy. These lobsters are adult lobsters that molt in the summer months, so soft shell lobsters start coming into the local markets in June and become more plentiful as the summer progresses.
So, I started to seek new ways of cooking seafood and lobster. One of my favorites is lobster ravioli, but that seems a bit heavy for warm weather, doesn’t it? I’ve given it a tropical touch that lightens it up and evokes flavors unlike no other with a creamy Alfredo sauce made with coconut milk. It occurred to me that a lot of seafood in Asian culture is cooked with coconut milk, so why not do the same with Lobster Ravioli and prepare it with Coconut Alfredo Sauce.
As I researched recipes, I found quite a few that had opted for coconut milk in the Alfredo sauce. I chose to take the best elements of a few and created my own. I also bought lobster ravioli that is premade from Italy. It’s fresh and plump.
Coconut Milk Alfredo Sauce with Lobster Ravioli
Ingredients
¼ cup butter
2 teaspoon minced garlic
¾ cup Coconut milk cream
1 cup parmesan cheese (shredded)
¼ teaspoon salt and pepper
1 tablespoon parsley
¼ cup sour cream
1 tablespoon corn starch (optional)
Method
Place butter in a pan and heat, then add the garlic and soften it.
Add coconut milk cream into the pan. Heat over medium heat until it starts to boil lightly (do not let it get to a heavy boil.)
Add remaining ingredients except for sour cream and corn starch and whisk it becomes creamy.
Add the sour cream and mix in. If you prefer a thicker sauce add the corn starch and whisk until corn starch is dissolved. Once thickened, bring down to a low simmer until ready to eat.
Prepare your ravioli or pasta of choice per package instructions and pour the sauce over it.
