INGREDIENTS:
(6 servings)
2 (1.5 pound) Maine lobsters
2 pounds asparagus, trimmed
3 tablespoons olive oil
1 box lasagna noodles
4 tablespoon butter
1/4 cup flour
2 cups chicken stock
12 ounces Brie, peeled and chopped
1/4 cup sherry
1 pound tomatoes, sliced
1 1/3 cups fresh Parmesan cheese, grated
salt and pepper to taste
DIRECTIONS:
Cook and pick your Maine lobsters. Ina shallow pan, toss the asparagus with oil. Roast for 5 to 10 minutes. Let cool then chop into 2 inch pieces. Melt the butter in a saucepan and add flour. Cook over low heat, stirring, for 3 minutes. Add the chicken stock slowly and whisk until thickened. Add the brie and whisk until melted. Add the sherry, stir in then set aside. Arrange lasagna in oiled baking pan. Spread a thin layer of sauce on top of the noodles. Top with tomato, Maine lobster, asparagus, and parmesan cheese. Place another layer of noodles. Repeat the process. Top layer should be sauce and cheese. Bake at 400 degrees for 20 to 30 minutes.
