Lobster Lasagna

Snap off and discard woody bases from asparagus. Scrape off scales if desired. Cut asparagus into 2-inch pieces.

Place in a 13 x 9 x 2 inch baking pan and toss with oil. Bake uncovered in a 475 degrees F oven for 5 to 10 minutes or until crisp-tender. Cool.

Meanwhile separate lasagna noodles and soak in water for 15 minutes. Drain. Reduce oven temperature to 400 degrees F.

In a small saucepan, melt butter over medium heat, then stir in flour. Cook and stir for about 2 minutes or until flour mixture is lightly browned.

Stir in broth and white pepper, then cook and stir until thickened. Reduce heat to low. Stir in Brie until melted. If desired, stir in sherry.

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.

Repeat layers. Top with remaining lasagna noodles, chopped tomato, remaining sauce and remaining Parmesan.

Cover and bake in the 400 degrees F oven for 20 minutes. Uncover and bake for 5 to 10 minutes more or until bubbly. Let stand for 5 minutes before serving.