Sunday, May 14, 2006

Pasta with Lobster and Asparagus

This is Mother's Day for Karen, so here's my offering of appreciation. Ryan, sadly, cooked nothing for her at all. :(

Oh, and it was awesome. I mean that in the most humble way possible.


1 cup asparagus cut into 1 inch pieces
1 cup sliced fresh mushrooms
2 tbsp. butter
6 oz cooked lobster meat (I used two small canning lobsters)
2/3 cup of heavy cream
1/4 cup shredded parmesan cheese
pinch cracked black pepper
dash of ground nutmeg
8 oz fetuccine


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 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 chopped parsley.

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