Lobster and Asparagus Alfredo

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.


Lobster and Asparagus Alfredo

by 11  people


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Servings: 4
Total Time: 25 mins
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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 information
Per Serving: 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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