Recipe: Lobster Asparagus Alfredo

LOBSTER ASPARAGUS ALFREDO

8 oz fettuccine
1 cup asparagus cut into 1 inch pieces
1 cup sliced fresh mushrooms
2 tbsp. butter
6 oz cooked lobster meat, cut into medallions
2/3 cup of cream
1/4 cup shredded parmesan cheese
pinch of coarsely ground black pepper
dash of around nutmeg

Cook fettuccine according to package directions; drain. Set aside.

Meanwhile, in a large skillet cook asparagus and mushrooms in margarine or butter for 5 minutes or until just tender.

Add lobster and half-&-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