Ingredients

1 lb. fettuccine
1/2 (10 3/4 oz.) can condensed
mushroom soup
1/2 (10 3/4 oz.) can condensed
cheddar cheese soup
4 oz. skim milk
2 oz. cream cherry
1/8 tsp. ground nutmeg
8 oz. fresh asparagus spears, steamed
crisp tender, cut into 2″ pieces
6 oz

Cooking Instructions

Cook fettuccine according to package directions. In a small saucepan, combine soups, milk, sherry and nutmeg and heat at medium for 5 minutes, stirring frequently until hot. Place cooked, hot fettuccine on a serving platter. Place warm asparagus and lobster evenly on the fettuccine. Pour sauce evenly over fettuccine.
 
 
 "Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)