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.
 
 
 "But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)