LOBSTER AND MUSHROOM ALFREDO
2 pounds Zucchini "Noodles"
2 tablespoon butter
8 ounces fresh mushrooms, sliced
8 ounces cream cheese, softened
3/4 cup heavy cream
2 ounces freshly grated parmesan cheese, 1/2 cup
Pepper, about 1/4 teaspoon
1/2 teaspoon garlic powder
Salt, to taste
1/2 pound cooked lobster meat
Pinch fresh parsley, minced, optional
Prepare the Zucchini "Noodles" first and keep warm in a serving bowl. Heat the butter in a large skillet; sauté the mushrooms until tender. Add the cream cheese in small chunks and heat on medium-low heat, stirring until melted and smooth. Gradually blend in the cream until smooth. Stir in the parmesan and seasonings. Cook and stir over low heat until smooth and creamy, thinning with water as needed to make the sauce thick but pourable. Add the lobster meat and stir to coat with the sauce and heat through. Add the parsley and adjust the seasonings as needed. Serve over Zucchini "Noodles".
Makes about 5 servings
Do not freeze
Per Serving: 504 Calories; 43g Fat; 22g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs
I splurged on frozen lobster meat for our Christmas dinner. This was tasty and the Zucchini "Noodles" were very nice made with my julienne peeler (see the photo of them on the recipe page). They could even be "twirled" like spaghetti. I didn't have time to take a photo of the dish, but it looked very much like my Ham and Mushroom Alfredo, but with little chunks of lobster meat instead of ham and it was served over zucchini instead of broccoli.
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