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.

8 ounces fettuccine 
1 cup asparagus, cut into 1-inch pieces or broccoli flowerets 
1 cup sliced fresh mushrooms 
2 tablespoons margarine or butter 
6 ounces cooked lobster meat, cut into bite-size pieces (about 1-1/4 cups) 
2/3 cup half-and-half or light cream 
3/4 cup shredded Parmesan cheese (3 ounces) 
1/8 teaspoon coarsely ground black pepper 
Dash ground nutmeg 
Coarsely ground black pepper (optional) 
Breadsticks (optional) 

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

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.

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.

Nutritional facts per serving
calories: 468 , total fat: 18g , saturated fat: 8g , cholesterol: 60mg , sodium: 597mg , carbohydrate: 50g , protein: 26g

Courtesy of Better Homes & Gardens Online