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
25 mins
by 3.0 13  people
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  • 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)
Cook fettuccine according to package directions; drain. Set aside.
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 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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