Lobster and Asparagus Alfredo Recipe

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Lobster and Asparagus Alfredo

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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
cup shredded Parmesan cheese (3 ounces)
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)