Italian Fish Recipes - Lobster Lasagna

Ingredients

• 1 pound fresh asparagus

• 1 tablespoon olive oil

• 4 ounces no-boil lasagna noodles

• 2 tablespoons butter or margarine

• 2 tablespoons all-purpose flour

• 3/4 cup chicken broth

• 1/8 teaspoon ground white pepper

• 1 4 1/2-ounce round Brie cheese, peeled and cubed

• 2 tablespoons dry sherry (optional)

• 1 1/4 cups chopped cooked lobster meat or one 6-or 8-ounce package flake-style imitation lobster

• 1/3 cup grated Parmesan cheese

• 1/2 cup chopped tomato

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Method:

1. Preheat oven to 475°F. Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut asparagus Into 2-inch-long pieces. Place in a 13x9x2-inch baking pan; toss with olive oil. Bake, uncovered, for 5 to 10 minutes or until crisp-tender; cool.

2. Meanwhile, separate lasagna noodles and soak in water for 15 minutes; drain. Reduce oven temperature to 400°F.

3. In a small saucepan melt butter over medium heat; stir in flour. Cook and stir about 2 minutes or until flour Is lightly browned. Stir in chicken broth and white pepper; cook and stir until thickened and bubbly. Reduce heat to low. Stir in Brie until melted. If desired, stir in sherry.

4. Grease a 2-quart square baking dish; place one-third of the lasagna noodles in bottom of dish, folding or trimming as necessary to fit. Top with 1/3 cup of the sauce, half of the asparagus, half of the lobster, and a sprinkle of the Parmesan cheese.

5. Repeat layers with another one-third of the noodles, 1/3 cup of the sauce, remaining asparagus, remaining lobster, and a sprinkle of the Parmesan cheese.

6. Top with remaining lasagna noodles, chopped tomato, remaining sauce, and remaining Parmesan cheese. Cover and bake in the 400°F oven for 20 minutes. Uncover and bake for 5 to 10 minutes more or until bubbly. Let stand for 5 minutes before serving.