Lobster and Asparagus Alfredo

One fresh or frozen lobster tail weighing 10 to 12 ounces yields just the right amount of cooked meat for this richly sauced pasta dish.

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4 users rated this recipe an average rating of 3.0
Makes:
4 servings
Start to Finish:
25 mins
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Lobster and Asparagus Alfredo

Ingredients
8
ounces fettuccine
1
cup asparagus, cut into 1-inch pieces or broccoli flowerets
1
cup sliced fresh mushrooms
2
tablespoons margarine or butter
6
ounces cooked lobster meat, cut into bite-size pieces (about 1-1/4 cups)
2/3
cup half-and-half or light cream
3/4
1/8
teaspoon coarsely ground black pepper
 
dash ground nutmeg
 
Coarsely ground black pepper (optional)
 
Breadsticks (optional)

Directions

  1. Cook fettuccine according to package directions; drain. Set aside.
  2. Meanwhile, in a large skillet cook asparagus or broccoli and mushrooms in margarine or butter for 5 minutes or until just tender. Add lobster and half-and-half or light cream; heat through.
  3. Add cooked fettuccine to the skillet. Then add Parmesan cheese, 1/8 teaspoon pepper, and nutmeg. Toss until pasta is coated. If necessary, cook for 2 to 3 minutes until sauce is desired consistency. Serve immediately. Sprinkle with additional pepper and serve with breadsticks, if desired. Makes 4 servings.

Nutrition Facts

(Lobster and Asparagus Alfredo)
    Per serving:
  • 468 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 60 mg chol.,
  • 597 mg sodium,
  • 50 g carb.,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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