• 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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Ingredients

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Directions

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  • 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.

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

Reviews

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