The other day, we made Lobster Stock, and now we’re determined to use it! First up, we made a really deluxe sauce for a spinach and ricotta tortellini (we bought the tortellini). We picked tortellini because we thought it would complement the lobstery flavour well…and it would also be a great way to enjoy more of the incredible cheese our friend brought us back from Italy!
As we ate though, we realized that this sauce had decadent lobster notes with the characteristic creaminess from Cashew Milk…and it would go really well with Lobster Ravioli or really any pasta.
Time: 25 Minutes
Ingredients:
- Tortellini of your choice. Although, this sauce would work with any pasta.
- 8 oz Lobster Stock
- A handful of raw Cashews
- Parmesan Cheese
- Black Pepper
- 1 Tablespoon All Purpose Flour
Method:
- Heat your lobster stock in a measuring cup in the microwave, and then add your cashews to it to soak.
- Bring a large pot of water (with a little salt and olive oil) to a boil.
- Add your pasta to your water, and cook until it’s ready.
- As your pasta cooks, blend your cashews and lobster stock into a seafoody cashew milk.
- Melt some butter in a large pan.
- Add your flower to your cashew milk, put a lid on your mixing vessel, and shake vigorously. We like to use mason jars for this job.
- Pour your cashew milk into your pan, and add freshly cracked black pepper. Bring to a low simmer to thicken.
- When your pasta is ready, drain the water, and add it to your sauce. Toss it all together with tongs to coat.
- Plate, grate your fresh parmesan cheese atop, crack some fresh black pepper over everything, devour, and enjoy!
