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.
Ingredients
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8 ounces fettuccine
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1 cup asparagus, cut into 1-inch pieces or broccoli flowerets
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1 cup sliced fresh mushrooms
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2 tablespoons margarine or butter
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6 ounces cooked lobster meat, cut into bite-size pieces (about 1-1/4 cups)
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2/3 cup half-and-half or light cream
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3/4 cup shredded Parmesan cheese (3 ounces)
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1/8 teaspoon coarsely ground black pepper
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Dash ground nutmeg
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Coarsely ground black pepper (optional)
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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
Calories 468, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 60 mg, Sodium 597 mg, Carbohydrate 50 g, Protein 26 g.
Percent Daily Values are based on a 2,000 calorie diet
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