Lobster Fettuchini

Submitted by pammyowl

"Yum! I found this recipe on Recipes.com."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 8 ounces fettuccine
• 1 cup asparagus, cut into 1-inch pieces or 1 cup broccoli floret
• 1 cup sliced fresh mushrooms
• 2 tablespoons butter
• 6 ouncescooked lobster meat, cut into bite-size pieces (about 1-1/4 cups)
• 2⁄3 cup half-and-half or 2/3 cup light cream
• 3⁄4 cupshredded parmesan cheese (3 ounces)
• 1⁄8 teaspooncoarsely ground black pepper

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.

Reviews

[mama smurf]

Made this for the Cook-a-thon in Memory of Pammyowl and what a hit. I did add some minced garlic and a little minced onion to the butter before the asparagus to soften and otherwise followed the instructions. Delicious!