Asparagus with Lobster and Cream Sauce...

OK - so, you think you can't have lobster because it's so expensive. Actually, it's not all that expensive if you get it on sale, and if you're mixing it into other things, like in this dish. I picked up 4 lobsters for about $24 total at my local store - they were having a sale - and if you look around, you may surprise yourself. It's a bit of work to pick them, but it's really tasty. If lobster isn't your thing, you can also do this with shrimp or crab as well...

Serves 4 people

4 small lobsters (about 1 lb each - you'll get about 5 oz of meat out of each), picked clean
1.5 lb pencil-thin asparagus, chopped into 1.5" long pieces
2 medium shallots, minced
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup parmesan cheese
nutmeg
salt
pepper

Heat 12" non-stick skillet on medium heat
Add 1 tbsp olive oil and 1 tbsp butter and let melt
Add shallots and garlic
Season with salt, pepper and nutmeg*
Let sweat for about 6 minutes, until super fragrant - do not let brown
Add asparagus, and cook about 6 minutes - stirring every few minutes
Chop lobster into bite-sized pieces
Add cream and let cook until starting to thicken, stirring every few minutes
Add lobster and parmesan cheese
Let cheese thicken, and lobster fully heat up

Serve over baked potato or linguine pasta

*Nutmeg should be used with caution. I'd say only 2-3 scrapes on a microplane, if you're not used to the flavor. It brings out the sweetness of the lobster, but can overpower it if you aren't careful. No more than about 5-6 scrapes tops in this dish, at this serving size.