Lobster Fettuchini

• 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)
• 23 cup half-and-half or 23 cup light cream
• 34 cupshredded parmesan cheese (3 ounces)
• 18 teaspooncoarsely ground black pepper

1. Cook fettuccine according to package directions; drain.
2. Set aside.
3. Meanwhile, in a large skillet cook asparagus or broccoli and mushrooms in margarine or butter for 5 minutes or until just tender.
4. Add lobster and half-and-half or light cream; heat through.
5. Add cooked fettuccine to the skillet.
6. Then add Parmesan cheese, 1/8 teaspoon pepper, and nutmeg.
7. Toss until pasta is coated.
8. If necessary, cook for 2 to 3 minutes until sauce is desired consistency.
9. Serve immediately.
10. Sprinkle with additional pepper and serve with breadsticks, if desired.
11. Makes.

fettuccine, broccoli floret, mushrooms, butter, lobster, light cream, parmesan cheese, black pepper

Taken from www.food.com/recipe/lobster-fettuchini-486808 (may not work)