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Lobster and Asparagus Alfredo

Makes: 4 servings
Start to Finish 25 mins
Lobster and Asparagus Alfredo
  • 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)

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 468,
  • Fat, total (g) 18,
  • chol. (mg) 60,
  • sat. fat (g) 8,
  • carb. (g) 50,
  • pro. (g) 26,
  • sodium (mg) 597,
  • Percent Daily Values are based on a 2,000 calorie diet

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