The Lobster lasagna from Maine, USA

Ingredients:

2 tablespoons extra-virgin olive oil
1 lb. regular lasagna noodles package
5 tablespoons butter
1/4 cup all-purpose white flour
1 1/2 cups Ready liquid chicken broth
pinch of freshly ground black pepper
10 oz. Brie cheese, rind removed and diced
1/3 cup Sherry
2 1/2 cup cooked fresh lobster meat; freshly cooked or canned; cubed
1 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese
1 cup fresh tomatoes, chopped
2 lb. fresh asparagus spears, chopped into 2" pieces

Instructions

Cook the asparagus pieces in the oven: place then in a small pan pour the olive oil over and mix to coat the asparagus pieces equally. Cook in the oven, uncovered, at 450 ˚F in the preheated oven for about 7 minutes or until cooked; next pull out of the oven and allow them to cool down.

After this, boil the lasagna noodles for 7 minutes precisely; the noodles won't be completely cooked but they will finish their cooking in the oven, at the end. When reserving the noodles for later spread a bit of oil over them so they don't stick together.

Meanwhile, in a skillet melt the butter over medium heat; mix in the flour. Mix constantly until the butter has incorporated itself to the flour. Pour the chicken broth over and add black pepper. Cook and stir until the sauce has thickened and is about to boil. Reduce heat to low. Now is the time to put in the Brie cheese and mix until it has melted. Pour the sherry in and mix.

Grease up the lasagna pan you are about to bake this lasagna with; grease the sides and bottom. Line the bottom of the pan with one layer of lasagna noodles, overlapping or trimming the noodles as necessary to fill all the available space. Pour about half cup of the white sauce over; spread evenly, place half of the asparagus, and put half of the lobster flesh. Sprinkle some grated Parmesan cheese over.

Repeat the process with another layer of noodles, one third of the sauce spread evenly over the pasta, the rest of the asparagus, and what is left of the lobster. Sprinkle about half the Parmesan cheese you have left. Preheat the oven to 300 ˚F. Next put the last layer of lasagna noodles, spread over them all the Sherry sauce you have left; this time place the chopped tomatoes in the sauce, and sprinkle the remaining Parmesan cheese; sprinkle the mozzarella cheese over it all.

With the oven already at 300 ˚F, bake the lasagna (uncovered) in the oven for 30 minutes, until the cheese on top has formed a nice golden crust. You can help this also by broiling your lasagna but don't forget to keep a watchful eye so it won't burn. Allow to rest for 10 minutes prior to serving.

Serve this lobster lasagna to your lucky guests...