Savory Maine Lobster and Asparagus Strata

INGREDIENTS:

2 each 16” loafs French bread

8 eggs

2 cups half and half

½ Tablespoon salt

1½ Tablespoons finely chopped fresh tarragon

2 teaspoons fresh ground black pepper

1 Tablespoon granulated sugar

1 Tablespoons cream sherry (optional)

2 pounds fresh undercooked Maine Lobster meat

2 grated Vidalia onions

2 cups chopped asparagus

¼ cup butter or margarine

2 Tablespoons fresh chopped parsley

2 cloves fresh chopped garlic

2 lemons juiced, 1 zested

Salt and Pepper to taste

DIRECTIONS:

Completely cover the bottom of buttered 11 ½” x 17” x 2” pan with 1" layer of sliced French bread and fill in any gaps with scrap pieces.  Whisk together in a bowl, eggs, half and half, salt and pepper, tarragon, sherry and sugar.  Pour mixture over French bread and refrigerate for 2 hours or overnight.

In a large sauté pan, over medium heat, melt butter or margarine then add onion and garlic.  Cook for 2 minutes then add Maine Lobster, asparagus, parsley, lemon juice and zest, salt and pepper to taste.  Sauté for 2 minutes, set aside.

Preheat oven to 350°F cover pan with foil and bake for 15 minutes.  Remove pan and finish with Maine Lobster and asparagus mixture, bake for 10 minutes longer then allow to cool for 5 minutes.  Cut and serve out of pan, garnish with shaved Parmigiano Reggiano.

NUTRITIONAL:

Per serving:

calories                  233

carbohydrate           24  g

cholesterol             112  mg

fat                              9  g

protein                     15  g

sodium                  647  mg

dietary fiber              1  g

calcium                  160  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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