Lobster and Asparagus Alfredo - Recipe.com

By Marinel

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.

Ingredients

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

Preparation

Step 1

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.