Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 4 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook fettuccine according to package directions; drain. Set aside.

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  • 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.

  • 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

468 calories; fat 18g; cholesterol 60mg; saturated fat 8g; carbohydrates 50g; protein 26g; sodium 597mg.
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