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Lobster Recipes
Brunch
Savory Lobster and Asparagus Strata
 
 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 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
4 ounce shaved Parmigiano Reggiano

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 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 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.

Serves: 24